This baked fish recipe takes just half an hour! Combine our home-made lemon and garlic mayo with paprika potato wedges for the ultimate snack, or team as a main with baked plaice.
25g (1oz) finely grated hard cheese, such as Parmesan, mature Cheddar or Crottin (hard goat's cheese)
50g (2oz) melted butter
4 large plaice fillets, skin on
175g (6oz) mayonnaise
1Tbsp. grated lemon zest, plus 1tbsp lemon juice (reserve the lemon halves )
2 spring onions, finely chopped
1 garlic clove, crushed
Directions
Step 1
Preheat the oven to 220ºC (200ºC fan oven) mark 7. Put the breadcrumbs and grated cheese into a small bowl and mix together. Brush a baking sheet with a little of the melted butter and put the plaice fillets on top, skin side down. Brush fish with a little more butter, then sprinkle with the breadcrumb and cheese mixture. Season with ground black pepper and a little salt, then drizzle over any remaining butter.
Step 2
Cook for 15-20min or until the breadcrumbs begin to turn golden and crisp.
Step 3
Meanwhile, beat together the remaining ingredients to make a garlicky dip. Check the seasoning, then serve immediately with the fish, the remains of the lemon and some new potatoes or the Paprika Potato Wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
