Parmesan crumbed fish
Picture: Gerald Moscarda

Serves 2

2 slices multigrain bread

1/4 cup finely chopped parsley

1/4 cup finely grated parmesan

1 lime, zest and juice

salt and pepper to taste

1 tsp olive oil

2 x 200g thick white fish fillets

green beans, small potatoes to serve


Preheat your oven to 200C. Put bread into a food processor and blend until it becomes breadcrumbs. Combine breadcrumbs, parsley, parmesan, lime zest and juice, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated. Press the breadcrumb mixture on to each fish fillet to form an even topping. Place fish, skin-side down, on to a baking tray. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans and potatoes.

The West Australian

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