Coalfish with parmesan crust


  • 600 g of saithe back
  • 100 g grated parmesan
  • 80 g of breadcrumbs
  • a few sprigs of coriander

  • a little butter or olive oil

  • salt

  • pepper


  1. Preheat the oven to 210°C.

  2. Mix the parmesan, breadcrumbs and finely chopped coriander in a bowl.

  3. Oil or butter the bottom of a gratin dish and place the saithe back. Salt and pepper the fish, then spread a 1 cm layer of parmesan mixture over the entire surface.

  4. Bake for 12 to 15 minutes. The flesh should be firm but fall apart easily.

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