Baking fish is so easy and these fillets with their crispy crunchy topping are seriously good. The lime tartare is the perfect accompaniment, then all you need is a salad and perhaps some new potatoes for a speedy supper.
Ingredients
- 8 skinned white fish fillets
- 2 limes
- 25 g Cheddar or Gruyère cheese, grated
- 25 g brown breadcrumbs
- a few basil leaves
- 25 g butter
- 25 g mayonnaise
- 75 g crème fraiche
- 4 small cornichons, finely chopped
- 2 tbsp capers, rinsed and finely chopped (optional)
How to Make It
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with non-stick baking paper.C
- Season the fish with salt, then arrange the pieces on the baking tray. Mix the zest of one of the limes with the cheese, breadcrumbs and some of the basil leaves and season. Spread this mixture evenly over the fish. Melt the butter and drizzle it over the topping.
- Put the baking tray in the oven and bake the fish for 15 minutes or until it is cooked through (the exact time will depend on the thickness of the fish) and the topping is crisp and brown.
- While the fish is roasting, make the tartare. Mix the mayonnaise and crème fraiche in a bowl and add the cornichons, capers, zest of the remaining lime, a tablespoon of lime juice and a few shredded basil leaves. Season with salt and pepper. Serve the fish with the tartare on the side.