Crunchy Herb Roasted Fish

Crunchy Herb Roasted Fish

4 firm white fillets

herb topping:

2 c fresh breadcrumbs

2 t finely grated lemon zest

1 red chilli, seeded and chopped

2 T chopped flat-leaf parsley

2 T chopped dill

60g butter, melted

Sea salt and cracked black pepper

Preheat the oven to 200ºC.  To make the herb topping, combine the breadcrumbs, lemon, chilli, parsley, dill, butter, salt and pepper.  Place the fish fillets on a tray lined with baking pepper.  Press the herb topping over the fish.  Bake for 12-15 mins or until the fish is just cooked through and the herb topping is crisp.  Serve with lemon wedges and a simple green salad.  Serves 4.  Donna Hay – The Instant. Cook.