Ingredients:
- 4 white fish fillets (e.g. cod, hake, whiting)
- 4 slices bread, preferably a little stale
- Zest of 2 lemons
- A large handful of flat-leaf parsley, finely chopped
- A small handful of mint, finely chopped
- Mixed leaf salad
- 100g mangetout, thinly sliced
- 100g cucumber, cut into thin strips
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- Salt & black pepper, to taste
Method:
1. Preheat the oven to 180C. Line a large baking tray with parchment paper.
Place fish fillets on the tray, flesh side down.
2. To make breadcrumbs, finely chop the bread slices in a food processor or if using shop-bought breadcrumbs, simply add them to a bowl.
3. Add the lemon zest and herbs into the breadcrumbs and mix together.
4. Sprinkle some of the herby breadcrumbs on top of each fish fillet, slightly pressing it into the fish.
5. Place in the oven to bake for 10 minutes or until golden and cooked through.
6. In the meantime, assemble the green salad by adding all the ingredients into a bowl and tossing together.
7. Serve the fish with some green salad and lemon wedge.
