Have you tried Coley fillet? Coley has a light flaky texture and a subtly sweet cream flesh – delicious. Coley is part of the same family as Cod and Haddock but due to its ivory colour it has been less popular in the past than some of its snow white cousins. Being overlooked in this way has resulted in plentiful stocks being available which makes Coley fillet a highly sustainable fish choice.
This recipe will serve 4 people. Allow about 30 minutes for preparation and cooking time.
Ingredients for Coley Fillet with a Herb Crust
4 x 200g Coley fillets, skinned from Walter Purkis and Sons
Olive oil for light greasing
125g fresh white breadcrumbs
grated zest and juice of 1 lemon
4 tbsp chopped flat-leaf parsley
2 tbsp chopped chives
2 tbsp mayonnaise
1 tsp Dijon mustard
salt and black pepper
Method for cooking Coley Fillet
Preheat the oven to 220C/425F/gas mark 7 and lightly grease a shallow baking dish. Lay the coley fillet in the dish.
In a small bowl, toss together the breadcrumbs, lemon zest, juice and herbs. In a separate small dish mix the mayonnaise and mustard, season with salt and pepper, then spread evenly onto the coley.
Top with the breadcrumb and herb mixture and bake for 18–20 minutes or until the fish is just done and the crust golden and crunchy.
Serve with chips, peas and home made tartare sauce.
