Fish and nuts make a classic combination. Here the walnuts add a lovely crunchy texture to the crust.


  • 3 tblsp walnut oil
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 75 g fresh white breadcrumbs
  • 50 g walnuts, toasted
  • 1 tblsp chopped flat leaf parsley
  • zest of 1 lemon
  • salt and black pepper
  • 6 haddock or halibut fillets, about 150g (5oz) each



  • Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with non-stick baking (parchment) paper.
  • Place half the oil in a frying pan over a low heat. When hot, add the shallots and garlic and cook for 2–3 minutes, until slightly translucent. Remove from the heat and add the breadcrumbs, walnuts, parsley, lemon zest, salt and pepper. Stir with a wooden spoon. If you find the mixture a little dry, add some extra oil.
  • Holding a fish fillet flesh-side up in one hand, spoon the breadcrumb mixture over it and press firmly on to the flesh. Transfer to the prepared baking sheet and season with salt and pepper. Repeat this process with all the fillets.
  • Bake for 12–15 minutes, until the flesh flakes apart when squeezed between your fingers. Serve immediately with some salad leaves.