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Fish with Herb Crust and Anchovies

Preparation Time
20 minutes

Cooking Time
20 minutes

Serves
3 or 4

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 175g fish - I used cod loin but would work well with any firm white fish or salmon
  • FOR THE TOPPING:
  • 120g gluten free breadcrumbs
  • 30g parsley (with stalks)
  • 30g Lucy Bee Coconut Oil
  • 1 tin anchovies
  • A pinch of Lucy Bee Whole Black Peppercorns, ground

Method

  1. Preheat the oven to 180 C, 350F, gas mark 4.
  2. Line a baking tray with silver paper.
  3. Add all of the topping ingredients to a blender and blitz.
  4. Place the fish onto the baking tray. Cover with the breadcrumb mixture.
  5. Bake for 18 to 20 minutes. The fish should be flaky when cooked.

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