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Parsley |
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Recipe
by Paul Wells - President of the Jersey Chefs’ Circle
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Ingredients
200g
Unsalted Butter
200g White Breadcrumbs
100g Flat Leaf Parsley, no stalks
2 Lemons, zested
plus
fish fillets and mustard
Method
1 Blend
the butter and white breadcrumbs in a food processor until crumbly
2 Add the picked and washed parsley, lemon zest and salt and pepper
and blend until fine crumbs are produced
3 When ready to cook the fillets of fish, spread with a little mustard
of choice
on the skin of the fish.
4 Carefully spoon the crust onto the mustard, coating it and pat
down evenly with the back of the spoon
5 Bake the fish fillets in a hot over on a non stick tray or pan
200 or gas mark 6 for approximately 8-10 minutes depending on the
thickness of the fish.
The
parsley and lemon crust is perfect for any white fish fillets, but
works extremely well with cod, haddock or sea bass.
Remember
to scale the fish well before coating with the parsley crust.
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