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Ingredients
Method
- 100g sourdough bread, crusts removed, torn into chunks
- 2 tbsp chopped parsley
- 1 lemon, grated zest only
- 4 fillets skinless mulloway (whiting will also work well)
- 1 tbsp olive oil
- Salt and pepper
- Tartare sauce to serve
- Chips to serve
- Put the crumb ingredients into a food processor, and blitz to fine crumbs. Season well.
- Turn on the grill. Lay the fish fillets on an oiled tray, and season with salt and pepper before drizzling with olive oil. Top each fillet with a layer of the crumb, then grill for 8 minutes until cooked through and golden. Serve with chips, salad, and tartare sauce.
30 mins
4 serving
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