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:
- Preheat the oven to 180C. Line a large baking tray with parchment paper. Place fish fillets on the tray, flesh side down.
- To make breadcrumbs, finely chop the bread slices in a food processor or if using shop-bought breadcrumbs, simply add them to a bowl.
- Add the lemon zest and herbs into the breadcrumbs and mix together.
- Sprinkle some of the herby breadcrumbs on top of each fish fillet, slightly pressing it into the fish.
- Place in the oven to bake for 10 minutes or until golden and cooked through.
- In the meantime, assemble the green salad by adding all the ingredients into a bowl and tossing together.
- Serve the fish with some green salad and lemon wedge.
