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Crusty topped pouting

Also known as Bib or Pout, when cooked, the flesh is firm and breaks easily into large flakes.

Ingredients

  • 4 x 170g (6 oz) fresh thick pouting fillets
  • 30g (1 oz) wholemeal breadcrumbs
  • 1 x 5ml spoon (1 teaspoon) dried mixed herbs
  • 2 x 15ml spoon (2 tablespoons) olive oil
  • salt and black pepper
  • lemon wedges, to garnis

Method

  1. Preheat the grill.
  2. Mix together the breadcrumbs, herbs and 1 x 15ml spoon (1 tablespoon) olive oil.
  3. Brush the fish with the remaining olive oil and season. Cook under a high heat for 3-4 minutes on one side (8-10 minutes if frozen).
  4. Turn over and baste with a little more oil and season. Top with the breadcrumb mixture and cook for a further 3-5 minutes.
  5. Garnish and serve with new potatoes and green vegetables.

Goes well with...

Ch Briot Blanc

Ch Briot Blanc

"Fresh grassy aromas with rounded pineapple & lemon flavours & a crisp finish"

Perfect with..."White fish, chicken or ham would be good choices for this wine"

Grapes:
Semillon, Sauvignon
Country:
France
Price:
£7 - £10
Region:
Bordeaux
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4 Serves 4 people
10 Preparation time of 10 mins
15 Cooktime for 15 mins

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