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Recipe for :

Baked Coley with Lime Crust

This recipe for Baked Coley with Lime Crust comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Baked Coley with Lime Crust

4 x 170g (6oz) coley cutlets
115g (4oz) fresh ciabatta breadcrumbs
bunch of fresh parsley, finely chopped
zest and juice of 4 limes
salt and black pepper

How to make Baked Coley with Lime Crust

  • Preheat the oven to 220°C / 435°F / Gas Mark 7.
  • Grease a baking sheet very lightly.
  • Mix the breadcrumbs with the parsley, lime zest and half the lime juice. Season the mixture well.
  • Place the fish on the baking sheet and drizzle over the remaining lime juice. Cook the fish in the oven for 10 minutes.
  • Remove from the oven and carefully press the breadcrumb mixture down lightly over the fish. Return to the oven and bake for a further 15-25 minutes or until the breadcrumbs are crisp and golden and the fish is completely cooked.
  • Serve with a fresh green salad.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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