Fillet of Coley, Tomato and Soft Parsley Crust

Fillet of Coley, Tomato and Soft Parsley Crust
Fishboxer Scott Arbuckle from The Lovat Loch Ness


Fillets of coley (or any white fish) Soft Parsley Crust-
80g fresh breadcrumbs,
40g parmesan cheese,
25g chopped parsley,
ltsp chopped thyme,
60g unsalted butter
Tomato Fondue-
400g tin chopped tomatoes, 100ml olive oil,
1 shallot finely chopped,
2 garlic cloves finely chopped,
1 sprig of thyme,
1 bay leaf,
salt, pepper, sugar.
Creme Fraiche
200g creme fraiche,
half a bunch dill finely chopped, half lemon, juiced,
1 tbsp capers chopped,
4 cornichons finely chopped.


1. Soft Parsley Crust- Place all ingredients into a food processor and process until thoroughly mixed. When combined, spread out between 2 sheets of baking paper and roll out evenly to 3mm thick. Chill until firm then cut out the shape of coley.
2.Tomato Fondue- Heat the olive oil in a pan and sweat the shallot and garlic for a few minutes without colouring. Add the tinned tomatoes, thyme and bay leaf.
3.Cook very gently over a low heat until all the moisture has been removed from the tomato and you're left with a chunky tomato paste. Remove thyme and bay leaf and season with salt, pepper and sugar.
4.Creme Fraiche-Mix all ingredients together in a bowl until combined.
5.Pan fry coley fillets until golden on both sides. Place coley fillet on a tray, spoon tomato fondue on fillets followed by parsley crust and finish under the grill until crust is soft.
6.Serve with saute potatoes and creme fraiche as seen in the picture.

Thanks to Scott Arbuckle from The Lovat for contributing this recipe.
Send us in a picture if you try this recipe. We would love to see!