- 50g breadcrumbs
- A handful of flat leaf parsley
- 1 garlic clove
- 1 lemon
- A pinch or 2 of dried chilli flakes
- 3 tbsp olive oil
- Sea salt
- Freshly Ground pepper
- 4 butterflied herring fillets or 8 individual herring fillets
1. Pour the breadcrumbs into a bowl (to make your own breadcrumbs, whizz up a couple of slices of white bread in a food processor till you have fine crumbs). Finely chop the parsley leaves and stalks and add them to the breadcrumbs. Peel the garlic clove and grate it into the bowl. Grate in the lemon zest and squeeze in the juice. Add a pinch of dried chilli flakes (chilli flakes are very spicy, so use as much or little as you prefer). Pour in 1 tbsp oil and add a pinch of salt and pepper. Stir to evenly mix.
2. Lay the butterflied herring fillets on a board, skin-side down. Top each fillet with 1-2 tbsp of the breadcrumb mixture and roughly spread into an even layer. Fold the butterflied fillets around the stuffing and push down lightly. Use cooking string or butcher's twine to loop around each parcel and tie it closed.
3. Pour 2 tbsp oil into a large, non-stick frying pan and warm to a medium-high heat. Season the herring parcels with a little salt and pepper. When the pan is hot, add the herring. Cook for 3-4 mins on each side, till the skin is crispy. Lift the cooked herring parcels out onto a couple of plates and serve with lemon wedges and a fresh rocket and tomato salad on the side.