Al Brown’s herb crumb fish

Al Brown – Baking fish is a simple and healthy method of cooking. The addition of a crumb brings more flavour and a delightful crunchy texture to contrast the delicate fish.

Serves 4


  • ½ baguette (crust cut off)
  • 1 cup panko
  • ½ chilli (seeds removed, finely diced)
  • 1 lemon (zest and juice)
  • ¼ cup chives
  • ¼ cup chervil
  • ¼ cup mint
  • ¼ cup basil
  • ½ cup parsley
  • 100gm butter (melted)
  • Flaky sea salt and freshly cracked black pepper
  • 6 portions 150gm skinless porae (or similar, medium/large flaked fish)


Preheat oven to 250 degrees.

Tear the baguette up into small, rough pieces and place in a mixing bowl. Add the panko, chilli, lemon zest and juice, chopped herbs, and melted butter. Mix the ingredients together until all the bread is buttery and moist. Season well with salt and pepper.

Lay out your portions of fish and season with salt and pepper. Carefully pack your herb crumb onto the top of the fish, trying to cover as much as you can. Transfer fish onto a greased oven tray, then bake for 10 to 15 minutes until the crumb has turned golden and crispy, and the fish feels firm when you squeeze the sides.

Serve with a squeeze of lemon