Lemon and herb crusted fish

"Chives, tarragon and parsley are the fish-fan's friend in this recipe. The herb and lemon encrusted white fish is baked and served with a caper and tarragon mayonnaise. Quick, and easy, why not serve with chips and salad on the side?"
Prep time:
10 min
Cook time:
15 min
Servings:
4 people

Health Score

High
Medium
Low
7.3 / 10
Medium score

Glycemic Index

Index
70
High
Load
16
Moderate

Nutrition per serving:

Calories703.33 kcal35%
Fat53.49 g76%
Carbs18.84 g7%
Sugars1.81 g2%
Protein38.41 g77%
Sodium738.44 mg37%
Fiber1.52 g5%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
70
High
Glycemic Load
16
Moderate

Ingredients

2 tbsp chopped chives
2 tbsp chopped tarragon
2tbsp chopped parsley
100g (3½oz) fresh white breadcrumbs
1 lemon, zested
4 tbsp olive oil
4 x 200g (7oz) skinless and boneless white fish fillets (such as cod or haddock)
lemon wedges, to serve
fried potatoes, to serve
175g (6oz) mayonnaise
2 tbsp capers, rinsed, drained and chopped
3 sprigs tarragon, leaves picked and chopped

Directions

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