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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
