Page title and description
Meat mains
Roast colley with lemon, garlic and parsley crust
A bit like a fish finger, only much tastier; a quick and simple fish recipe.
Ingredients
- 675g colley fillet
- 85g white breadcrumbs
- 3 tbsp fresh parsley, finely chopped
- 2 cloves garlic, crushed
- zest of ½ lemon, finely grated
- 60g butter, melted
- squeeze lemon juice
- lemon wedges, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
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Step 1
Preheat oven to 220°C/Gas Mark 8. Season the colley with salt and pepper to taste.
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Step 2
Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
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Step 3
Place the colley in a shallow, ovenproof dish and press the buttered crumbs firmly onto the colley to form an even crust.
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Step 4
Bake for 25 minutes until the crust is browned and the fish just cooked through. Serve immediately, with lemon wedges.