Lemon Herb Crusted White Fish with Roasted Asparagus and Fingerling Potatoes

Name: Lemon Herb Crusted White Fish with Roasted Asparagus and Fingerling Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Fingerling potatoes, halved lengthwise; 1 bunch Asparagus, tough ends trimmed; 3 tbsp Olive oil, divided; 0.5 tsp Salt, divided; 0.25 tsp Black pepper, divided; 4 (6 oz) fillets White fish (e.g., cod, haddock, tilapia); 0.5 cup Panko breadcrumbs; 2 tbsp Fresh parsley, chopped; 1 tbsp Fresh dill, chopped; 1 tbsp Lemon zest; 1 tbsp Lemon juice; 1 clove Garlic, minced

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Embrace the fresh flavors of spring with this elegant yet simple dish. A delicate white fish, such as cod or haddock, is coated in a vibrant lemon-herb breadcrumb crust, baked to golden perfection. It's paired with crisp-tender asparagus and creamy fingerling potatoes, all roasted together on a single sheet pan for an effortless and delicious weeknight dinner or special occasion.

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Lemon Herb Crusted White Fish with Roasted Asparagus and Fingerling Potatoes

Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetSmall mixing bowlMeasuring spoons and cupsCutting boardKnife

Instructions

1
Preheat oven to 400°F (200°C). On a large baking sheet, toss the halved fingerling potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15 minutes.
2
While potatoes roast, prepare the herb crust. In a small bowl, combine panko breadcrumbs, chopped parsley, chopped dill, lemon zest, minced garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until crumbs are evenly coated.
3
After 15 minutes, remove the baking sheet from the oven. Add the trimmed asparagus to the baking sheet, tossing with the potatoes. Push the vegetables to one side, creating space for the fish.
4
Pat the fish fillets dry with paper towels. Place them on the cleared side of the baking sheet. Drizzle the fish with lemon juice, then firmly press the herb breadcrumb mixture onto the top of each fillet.
5
Return the baking sheet to the oven and bake for another 12-18 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time will vary based on the thickness of the fish.
6
Serve immediately, arranging a fish fillet with roasted asparagus and fingerling potatoes on each plate. A lemon wedge for squeezing is an optional garnish.

Nutrition

Calories480 kcal

Protein40g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen fish fillets?

Yes, ensure they are fully thawed and patted very dry before applying the crust to prevent a soggy texture. Adjust baking time as needed.

What other vegetables can I use?

Broccoli florets, bell peppers, or green beans would also work well. Ensure they are cut into similar sizes for even roasting and add them to the pan according to their cooking time.

Can I prepare the herb crust ahead of time?

Yes, you can mix the dry ingredients for the crust a day in advance and store them in an airtight container. Add the olive oil and fresh herbs just before use to maintain freshness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.