Lemon-crumbed fish with fennel, parsley and caper salad


  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 2 garlic cloves, finely chopped
  • Finely grated zest of 2 lemons, plus lemon juice to drizzle
  • 1 cup (70g) fresh breadcrumbs
  • 2 tsp chopped lemon thyme or regular thyme leaves
  • 2 tbs grated parmesan
  • 4 x 200g skinless, boneless firm white fish fillets (such as blue-eye)
  • 1 fennel bulb
  • 50g baby spinach leaves
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • 2 tbs baby capers, rinsed, drained


  1. Preheat the oven to 190°C. Heat 2 tbs oil in an ovenproof frypan over low heat. Add garlic and zest, then cook for 2-3 minutes until soft. Add breadcrumbs and cook, stirring, for 2-3 minutes until coated in oil (but not browned). Transfer to a bowl and stir in thyme and parmesan, then season.
  2. Wipe pan clean, then heat remaining 1 tbs oil over medium heat. Cook the fish for 1 minute, then top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes or until the crumbs are crisp and golden, and fish is just cooked.
  3. Remove from the oven, transfer to a plate and allow to rest for 5 minutes.
  4. While the fish is resting, make the salad. Using a mandoline or sharp knife, finely shave the fennel. Transfer to a bowl with the spinach, parsley and capers. Drizzle with lemon juice and extra oil, then season and toss to combine.
  5. Serve the fish immediately with the fennel salad.


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