Ingredients for - Lemon & rosemary crusted fish fillets
1.
4 white fish fillets (hake is sustainable)
2.
2 rosemary sprigs, leaves chopped, or 1 tsp dried
3.
50g bread (about 2 slices), torn into pieces
4.
zest 2 lemons , plus wedges to serve
How to cook deliciously - Lemon & rosemary crusted fish fillets
1 . Stage
Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
2 . Stage
Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.
Recipe information
Cooking:
10 min.
Servings per container:
4
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