Who doesn't love the combination of garlic, lemons and parmesan?


  • 60 ml olive oil
  • 2 garlic cloves crushed
  • Grated zest of 2 lemons
  • 100 g day old bread, crusts removed
  • 2 tbsp freshly grated parmesan 
  • 2 tsp chopped fresh thyme
  • 4 x 200 g white fish fillets
  • Potatoes, to serve

For the fennel salad

  • 1 medium head of fennel, trimmed (about 200 g) 
  • 50 g baby spinach leaves
  • 1/2 bunch fresh flat leaf parsley
  • 2 tbsp baby capers, drained
  • A little extra virgin olive oil
  • A little fresh lemon juice
  • Salt and pepper



  1. Preheat the oven to 190°C top/bottom heat. Heat the oil in a frying pan and fry the garlic and lemon zest over a low heat for 2 – 3 minutes until softened. 
  2. Increase the heat to medium, add the breadcrumbs and stir-fry for 2 – 3 minutes until lightly golden. Remove from the heat, stir in the parmesan and thyme, season to taste. 
  3. Heat a drizzle more oil in an ovenproof frying pan and fry the fish skin side down for 1 minute to sear the flesh. Turn the fish over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). 
  4. Transfer to the oven and bake for 6 minutes. Remove from the oven and leave to rest for 5 minutes.
  5. Serve the crumbed fish with the salad and boiled potatoes.

For the salad

  1. Using a mandolin or sharp knife, very thinly slice the fennel into a bowl, add the spinach, parsley and capers to the bowl. Add a splash of oil and lemon juice, season to taste.

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