Herb-Crusted Pickerel


  • Makesto servings

Conventional wisdom has it that kids and fish don't mix, but this recipe is easy to love. If you find pickerel too strong tasting, a good milder alternative is cod or whitefish.


  • 1/2 cup oil-packed sun-dried tomatoes

  • 1/4 cup capers

  • 2 3/4 cups fresh bread crumbs

  • 4 sprigs tarragon, (leaves only)

  • 1/3 cup chopped parsley

  • 3 tbsp chopped chives

  • grated lemon zest, from 2 lemons

  • salt, to taste

  • black pepper, to taste

  • 1/4 cup unsalted butter, at room temperature

  • 4 skinned, deboned pickerel fillets, (about 160 g each)


  • In a food processor, purée the sun-dried tomatoes and capers into a paste. Scrape into a small bowl and set aside. Wipe the inside of the processor clean.

  • Combine the remaining ingredients except the butter and fish. Purée in the food processor. When well mixed, add the butter and purée again until mixture is uniform. Transfer to a sheet of parchment paper and, using a palette knife, pat into a rectangular shape large enough to cover all four fish fillets. Cover with plastic wrap and smooth the top with a rolling pin. Refrigerate for at least 1 hour, or until firm.

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread each of the fish fillets with a layer of the sun-dried tomato paste and place on the prepared baking sheet. Cut the chilled herb and bread crumb mixture into 4 pieces and place a piece on top of each fillet. Bake 15 minutes or until fish flakes. Set broiler to high and brown fish until the bread crumb mixture is golden. Serve immediately.

  • Makes 4 servings.

  • In a serving: 451 calories, 35 g protein, 24 g fat, 25 g carbs, 3 g dietary fibre, 4 mg iron, 2 mg zinc

This article was originally published on May 01, 2010

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