Herb-crusted fish with tangy mayonnaise

Herb-crusted fish with tangy mayonnaise

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Fish recipes


  • 8 (about 560g) chat (small coliban) potatoes
  • 1 lemon
  • 5 (about 225g) slices white bread, crusts removed, torn
  • 1/3 cup fresh continental parsley leaves
  • Salt & freshly cracked black pepper
  • 115g (3/4 cup) plain flour
  • 2 eggs, whisked
  • 4 (about 125g each) firm white fish fillets (like dory or ling)
  • 20g (1 tablespoon) butter, at room temperature
  • 1 bunch (about 160g) rocket

Tangy mayonnaise

  • 170g (2/3 cup) mayonnaise
  • 1 small red onion, finely chopped
  • 1/3 cup (about 35g) gherkins, coarsely chopped
  • 1 garlic clove, crushed
  • 3 teaspoons fresh lemon juice


  • Step 1
    Cook potatoes in large saucepan of boiling water over medium-high heat, uncovered, for 15 minutes or until just tender.
  • Step 2
    Meanwhile, use a zester to remove 2 tablespoons of rind strips from lemon (or peel rind, remove white pith and slice thinly). Place the bread, parsley and lemon rind in the bowl of a food processor. Season with pepper. Process in short bursts until coarsely chopped and just combined. Transfer to a plate.
  • Step 3
    Place flour and eggs in separate shallow bowls. Coat fish in flour, shake off excess, then in egg. Coat in breadcrumb mixture, pressing on firmly.
  • Step 4
    Preheat grill on medium. Cook fish under preheated grill for 8-10 minutes or until crust browns. Turn over and cook for a further 3-5 minutes or until fish flakes when tested with a fork.
  • Step 5
    Meanwhile, drain and halve potatoes. Transfer to a bowl, add butter and salt and pepper. Cover and set aside. Trim rocket stems, wash and dry.
  • Step 6
    To make the tangy mayonnaise, place the mayonnaise, onion, gherkins, garlic and lemon juice in a medium bowl and mix well to combine.
  • Step 7
    Serve fish immediately with tangy mayonnaise, rocket and potatoes.


  • 2850 kj


  • 23g

    Fat Total

  • 6g

    Saturated Fat

  • 7g


  • 38g


  • 200mg


  • 783.99mg


  • 14g

    Carbs (sugar)

  • 76g

    Carbs (total)

All nutrition values are per serve


Leftovers: Use the bread, mayonnaise and gherkins to make sandwiches. Use the parsley in soups or toss through cooked vegetables.

  • Author: Jo-Anne Quinn
  • Publication: Australian Good Taste

Source: taste.com.au


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