Roast coley with a lemon, garlic and parsley crust

Roast coley with a lemon, garlic and parsley crust


  • 675g/1lb 8oz coley fillet, 3cm/1¼in thick
  • 85g/3oz white breadcrumbs, soft or slightly stale
  • 3 tbsp parsley, finely chopped
  • 2 cloves garlic, crushed
  • finely grated zest ½ lemon
  • 60g/2¼oz butter, melted
  • a squeeze of lemon juice
  • salt and pepper
  • Lemon wedges, to serve


  • Season the coley with salt and pepper to taste.
  • Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
  • Place the coley in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/425F/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.

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