Fish in a herb crust with lemon oil

Categories: July

Ingredients

• 4 x 175g pieces of thick, skinless white fish fillet (such as cod or haddock)
• 25g fresh white breadcrumbs
• 2 tbsp finely chopped flatleaf parsley, plus 1 tsp for the lemon oil
• zest of 1 large lemon
• 1/4 tsp cayenne pepper
• 6 tbsp extra-virgin olive oil
• 800g spinach leaves, washed and large stalks removed

Directions

1. To make the lemon oil, combine 1/2 the lemon zest, 1 tsp parsley and 2 tbsp olive oil. Set aside.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6.

3. Line a baking tray with lightly oiled foil. Season the fish on both sides and lay spaced apart on the tray.

4. Combine the breadcrumbs, remaining parsley, remaining lemon zest, cayenne pepper and half the remaining oil in a small bowl – stir with a fork to prevent the mixture from sticking together. Add seasoning.

5. Spoon on top of the fish, pressing it on lightly so that it stays in place, and bake for 12-15 minutes or until the fish flakes easily when tested with a fork and the crust is beginning to turn golden (the time this takes will depend on the thickness rather than the weight of the fish).

6. Pack the washed spinach into a saucpean, cover and cook over a high heat for 1 minute. Turn with tongs and cook for a further 30 seconds or until wilted. Drain well and squeeze out excess water. Toss in the remaining oil and season.

7. Arrange the spinach and the fish, drizzle with the lemon oil and, if desired, accompany with a big dollop of mash.

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