Buttery garlic and herb crumbs

    Try these delicious crumbs to spice up plain baked, grilled, steamed or fried fish.

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    Serves: 4 

    • 4 slices wholemeal or white bread
    • 25g fresh parsley leaves
    • 4 large sprigs of fresh dill or fennel
    • bunch of fresh chives
    • 50g butter
    • 1 finely chopped garlic clove

    Prep:5min  ›  Cook:2min  ›  Ready in:7min 

    1. In a food processor, whiz 4 slices wholemeal or white bread into coarse crumbs (or grate a large chunk of bread on a coarse grater). Chop 25g fresh parsley leaves, 4 large sprigs of fresh dill or fennel and a bunch of fresh chives. Melt 50g butter in a pan, add 1 finely chopped garlic clove, the crumbs and herbs. Mix well and remove from the heat.

    …to use

    *Good on white fish: grill thick fillets on one side, turn and pile on the crumbs for a thick crust, then grill slowly until golden.
    *Sprinkle over white fish fillets, cutlets or steaks before baking.
    *Fry the crumbs slowly until crisp and pale golden, then sprinkle over plain cooked fish before serving.

    …keep it

    Spread out the mixture on a foil-covered baking tray and open freeze, then pack in a freezer bag. Freeze for up to six months. To use, sprinkle the required amount of frozen mixture over the fish and cook as above.

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