Baked Coley with Lime Crust
recipe for Baked Coley with Lime Crust comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Baked Coley with Lime Crust
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
to make Baked Coley with Lime Crust
the oven to 220°C / 435°F / Gas Mark 7.
a baking sheet very lightly.
the breadcrumbs with the parsley, lime zest and half
the lime juice. Season the mixture well.
the fish on the baking sheet and drizzle over the
remaining lime juice. Cook the fish in the oven for
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.
with a fresh green salad.
with the permission of Seafish - www.seafish.org