Ingredients:
- 2 firm white fish fillets (about 150g each), skin removed
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- Salt and pepper
- 60g panko breadcrumbs
- 1 tablespoon of finely chopped parsley
- 2 tablespoons grated parmesan
- 1 garlic clove, minced
- 1 tablespoon olive oil
Method:
- Preheat oven to 200C/180C fan oven/Gas mark 6.
- Combine all the crumb ingredients and mix well.
- Season each fillet with salt and pepper, then spread the mustard on the top of each fillet.
- Divide the crumb mixture into two and press the mixture firmly onto the top of each fillet.
- Brush a pan with olive oil and place on stove top over high heat. Cook the fish for about 1 and a half minutes.
- Remove fish from the pan and place on a non-stick baking tray. Cook in the oven for about 5 minutes. The crumbs should be golden brown. If necessary, grill for a minute to ensure it is golden brown and the crumb is crispy.
- Serve with a fresh salad or vegetables of your choice.
