110g fresh coarse breadcrumbs
2 tsp finely grated lemon rind
¼ cup chopped flat-leaf parsley
8 x 120g firm white fish fillets, skin off
2 tbsp lemon juice
1 tbsp olive oil
Lemon cheeks, to serve
For the yogurt tartare
210g thick plain yogurt
2 tbsp chopped cornichons
1 tbsp salted capers, rinsed and chopped
1 tbsp chopped dill
2 tsp white balsamic vinegar
To make the yogurt tartare, place the yogurt, cornichons, capers, dill and vinegar in a bowl and mix to combine. Set aside.
Place the breadcrumbs, lemon rind and parsley in a bowl, add salt and pepper to taste and mix to combine. Place the fish on a metal baking tray lined with non-stick baking paper and top with the breadcrumb mixture. Combine the lemon juice and oil and drizzle over the breadcrumbs.
Cook under a preheated hot grill for 5-7 minutes, or until the breadcrumbs are crisp and the fish is cooked.
Serve with the yogurt tartare, crispy potato fries and lemon cheeks.
CRISPY POTATO FRIES
3 large starchy potatoes, scrubbed
2 tbsp vegetable oil
2 tbsp rosemary leaves
Preheat the oven to 200C/gas mark 6. Cut the potatoes into thin fries.
Place on absorbent paper and pat dry. Place in a large bowl with the oil and rosemary, sprinkle with sea salt and toss well.
Divide the potatoes in a single layer between two baking trays lined with non-stick baking paper and bake for 20 minutes.
Turn the fries and bake for a further 10 minutes, or until crisp and golden
Visit SeafoodWatch.com for recommended fish sources