Parmesan crumbed fish
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.