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Herb-crusted fish
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spring fish dish bursting with lemon and thyme flavors, healthy and low-fat.
Ingredients:
  • 500g chat potatoes
  • 1 bunch lemon thyme
  • 1 lemon, rind finely grated, thinly sliced
  • 62.50 ml plain flour
  • 4 (150g each) firm white fish fillets (we used ling)
  • 1 garlic clove, thinly sliced
  • olive oil cooking spray
  • 80g mixed salad leaves, to serve
Instructions:
  • Arrange the potatoes in a single layer in a large bamboo steamer set over a pot of boiling water. Steam the potatoes for 15-20 minutes until they are tender.
  • Prepare by gently picking off the leaves from 2 lemon thyme sprigs. Then, mix these fragrant leaves with lemon rind and flour on a plate. Dredge both sides of the fish fillets in the flavorful flour mixture.
  • Carefully slice each fish fillet lengthwise to create a pocket without cutting all the way through. Stuff each fillet with 1 lemon thyme sprig, a quarter of the lemon slices, and a quarter of the garlic, then secure with toothpicks.
  • Drizzle oil in a frying pan over medium heat. Cook the fish in batches for 2 minutes on each side or until fully cooked. Transfer the fish onto plates, sprinkle with the remaining thyme leaves, and season with pepper. Serve alongside potatoes and salad leaves.

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