Lemon and Rosemary Crumb Seabass

Lemon and Rosemary Crumb Seabass

This delicious seabass recipe is a favourite of one of our customers – thanks Lin! Lin recommends serving with Jersey Royals when in season, asparagus and roasted cherry tomatoes – roasted until they start to burst to create a bit of a sauce for the fish!


About 50g panko breadcrumbs (or half a pack of Holmfirth fresh fish panko breadcrumbs).
The zest of 1 lemon
2 tablespoons of chopped fresh rosemary
1 tablespoon of grated Parmesan
A good grinding of black pepper
A drizzle of Olive oil to bind


Mix all of the above with a good drizzle of olive oil, not too much but enough to bind everything.
Spread some of the mix over the seabass fillet flesh. You can add as little or as much depending on personal taste. I personally like a good amount of crumb so the mix tends to serve 2 fillets with about enough left over to coat one more fillet at a later date which I tend to freeze.
I then put the coated fillets back in the fridge to firm up slightly.
Bake at 180c for around 15 minutes until the flesh is cooked through and the crumb is golden and crisp.
I serve mine usually with roasted cherry tomatoes as they burst and create a sauce for the fish. I also serve asparagus and buttered minty new potatoes (jersey royals if you can get them)