Sprød hvid fisk med citron urteskorpe og hvidløgsgrønne bønner

Crispy White Fish with Lemon Herb Crust and Garlic Green Beans

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

430

Cuisine

Mediterranean

Category

Main Course

White fish is a blank canvas that transforms beautifully with the right seasoning and texture — and this recipe makes the most of that potential. Light, flaky fillets are coated in a zesty, herbed breadcrumb crust that bakes up golden and crispy without any need for frying. 


A sprinkle of Parmesan adds a savoury edge, while fresh parsley and lemon zest keep things bright and balanced. Paired with garlicky sautéed green beans, this meal is the perfect combination of comfort and clean eating.


Ideal for busy weeknights or lighter weekend meals, this dish comes together in under 30 minutes and tastes far more impressive than the effort it requires. You can use any firm white fish — cod, halibut, haddock, or pollock all work well — and it’s easily adaptable to your spice rack or herb garden. 


Serve it with lemon wedges and perhaps a glass of crisp white wine, and you’ve got a meal that’s as nourishing as it is elegant.

Crispy White Fish with Lemon Herb Crust and Garlic Green Beans

Ingredients

    blank

    • 4 fillets of white fish (cod, haddock, halibut – about 150g/5 oz each)

    • Salt and black pepper, to taste

    • 1/2 cup all-purpose flour

    • 1 cup breadcrumbs (panko or regular)

    • 2 tablespoons grated Parmesan cheese

    • Zest of 1 lemon

    • 1 tablespoon fresh parsley, chopped

    • 2 tablespoons olive oil

    blank

    • 300g (10 oz) green beans, trimmed

    • 1 tablespoon olive oil

    • 2 garlic cloves, sliced thin

    • Salt and pepper, to taste

    Directions

    1. Preheat oven to 400°F (200°C). Line a baking tray with parchment.

    2. Season the fish fillets with salt and pepper. Prepare three bowls: one with flour, one with beaten egg, and one with a mixture of breadcrumbs, Parmesan, lemon zest, and parsley.

    3. Dredge each fillet in flour, dip in egg, then coat with the breadcrumb mixture.

    4. Place fish on the tray and drizzle with olive oil. Bake for 12–15 minutes or until golden and flaky.

    5. While fish bakes, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds, then add green beans. Sauté for 4–5 minutes until just tender. Season and serve.

    6. Plate the fish with green beans on the side and lemon wedges if desired.

    Upgrade Your Kitchen Tools

    Make recipe prep easier with professional-grade knives

    Chikashi Set
    Haruta Set
    Minato Set
    Browse Collection


    Tips til madlavning af hvid fisk perfekt

    1. Pat fileter tørre inden brød for at hjælpe coating pind.

    2. Brug Panko til en ekstra knasende skorpe.

    3. Tilsæt citronskum til brødkrummerne for frisk smag.

    4. Overbage ikke - fisk er færdig, når den let flager med en gaffel.

    5. Drys med olivenolie inden bagning af sprødhed.

    6. Brug et trådstativ på din bakke for at forhindre skorpe i at gå soggy.

    7. Friske urter som persille eller dild lyser smagen.

    8. Forvarm ovnen fuldt ud til jævn madlavning.

    9. Lad fisk hvile 1 minut før servering for at indstille skorpe.

    10. Par med en lys veggie side for at afbalancere rigdom.

     

    Server det med forslag

    • Dampet eller ristet asparges

    • Couscous eller vild ris

    • Citron urt quinoa

    • Mos blomkål eller lette kartoffelmos kartofler

    • Havesalat med vinaigrette

    • Grillet majs på kobben

    • Tzatziki eller herbed yoghurt sauce

    • Blærede cherrytomater

    • Et glas Sauvignon Blanc eller Dry Riesling

    • Crusty brød med olivenolie

     

    FAQ'er

    Spørgsmål: Hvilken slags hvid fisk er bedst?
    EN: COD, hellefisk, haddock eller pollock er ideelle - faste og milde.

    Spørgsmål: Kan jeg lave denne glutenfri?
    EN: Ja-brug glutenfrit mel og brødkrummer.

    Spørgsmål: Kan jeg stege i stedet for at bage?
    EN: Du kan panse med lidt olie, men bagning er lettere og mindre rodet.

    Spørgsmål: Hvordan holder jeg belægningen fra at falde af?
    EN: Tryk på brødkrummerne fast i fileterne og undgå at vende midtbake.

    Spørgsmål: Kan jeg forberede dette fremad?
    EN: Du kan brød fisken og køle den i op til 4 timer før bagning.

    Spørgsmål: Er denne børnevenlige?
    EN: Absolut - det er mildt, sprødt og godt for kræsne spiser.

    Spørgsmål: Kan jeg bruge frosne fisk?
    EN: Ja - tø helt og klap tør, før du brød.

    Spørgsmål: Hvad kan jeg bruge i stedet for parmesan?
    EN: Grana Padano, Pecorino eller ernæringsgær (til mejeri-fri).

    Spørgsmål: Kan jeg bruge tørrede urter?
    EN: Ja - erstatte 1/3 mængden af ​​friske urter med tørret.

    Spørgsmål: Hvordan genopvarmer jeg rester?
    EN: Genopvarmning i en ovn på 350 ° F (175 ° C) i 10 minutter for at gendanne sprødhed.

    Chef's Recommendation

    "A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
    Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

    Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

    Shop Professional Knives →

    All Rights Reserved. Copyright 2026 © images and content by santokuknives.co.uk

    Tilbage til blog

    Related Blogs

    Ceramic vs Steel Knives: Which Should You Buy? ...

    AUS-10 Steel Explained: Is It a Good Knife Steel?

    How Long Do Japanese Knives Last? An Honest Guide