How to make herb-crusted fish

Use this herby topping on any sustainable fish fillet. Quick and easy to prepare, you can choose the most sustainable fish available from your fishmonger or supermarket - just check the packet or ask the fishmonger for cooking times.

We used European hake in this recipe, which is available in most big supermarkets. Similar to cod, hake is a firm, white fish and makes a great swap - give it a go!

How to cook herb crusted fish

Ingredients

• Fish fillet
• Handful of fresh tarragon, plus extra to garnish
• 2 anchovies
• Pinch of dried chilli flakes
• 25g butter, softened
• 1 lemon
• 1 handful of chunky fresh breadcrumbs

Method

1. Heat the oven to 200°C. Finely chop the tarragon and anchovies. Add to a bowl and combine with the butter, chilli and salt
2. Put the butter mixture in the middle of a 20cm square of cling film, roll into a log and chill in the fridge for 15 minutes
3. Meanwhile, put the fish fillets on a baking sheet and season well with salt and pepper. Slice off a knob of the chilled butter and heat gently in a saucepan (return the rest to the fridge)
4. Finely zest half the lemon and squeeze the other half. Add the zest and 1 tbsp lemon juice to the pan, along with the breadcrumbs. Mix well, then spread the mixture evenly over the fish fillets
5. Remove the herb butter from the fridge and slice off 2 rounds. Put on the breadcrumbed fish fillet, then bake in the middle of the oven for 10-15 minutes until the fish is opaque and cooked through, the herby crust is crisp and the butter has melted.