28th April 2023

Herby Panko & Parmesan Crumbed Fish with Rocket Salad and Hummus

If cooking fish has always scared you then look no further than this recipe. Not only is it incredibly simple but it is so quick! Use any white fish you enjoy, the magic is in the herby toasty topping and the fresh rocket salad and hummus make it a perfect light summer meal. If you are in winter or want to make it a touch more filling it is lovely served with some smashed potatoes.





  • 4 fish fillets (any white fish), approx. 150g each
  • 4 tbsp dijon mustard
  • 150g rocket, a big handful per person
  • 2 - 3 tbsp olive oil
  • Juice and zest of a lemon
  • Hummus to serve, I used a smokey one
  • Salt and pepper
  • Panko Crumb

  • 1 cup panko breadcrumbs
  • 50g parmesan, finely grated with a microplane or blended into crumbs
  • 3 tbsp herbs, finely chopped, I used a mixture of flat leaf parsley and thyme
  • 2 tbsp olive oil
  • Preheat your oven to 200C and line a baking tray with baking paper. Have your fish fillets at room temp if time allows and season with salt and pepper.

    Mix all of the crumb ingredients together in a bowl.

    Spread a layer of mustard on top of each fillet then press each one down into the crumb mixture firmly. Place the fillets on the baking tray and feel free to press some more topping on. Spray a little cooking oil on top if you wish.

    The baking time depends on the thickness of the fish. Mine were only about 1.5cm thick and were perfectly cooked after 11 mins. Most should be done in 10 – 15 mins so adjust for thickness. I like to do the last minute on the grill function to make the top golden, just watch it carefully!

    While the fish is baking, toss the rocket with the olive oil, lemon juice and a good pinch of salt.

    Serve the fish with a smear of hummus on the plate, the rocket to one side and grate some lemon zest on top.


    Recipe created for Yealands by Burnt Butter Table.

    Wine match: Yealands Reserve Sauvignon Blanc.

    Shop Sauvignon Blanc

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