California Aquaculture Association

Recipe: Crispy lemon fish with yogurt tartare and potato fries recipe

Serves 4 | Courtesy of The Telegraph

For the fish

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.


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



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