Lemon, Herb & Parmesan Crust
Catherine's Lemon, Herb & Parmesan Crust
- 50g breadcrumb
- 1 lemon for zest and juice
- 25g grated parmesan
- 1 tablespoon of Mixed Herbs
- Pinch of Organic Sea Salt
- 50g butter
- Fish of choice (4 skinless fillets)
- Olive oil
Take a pan to the hob, add a little olive oil and then fry your fish for 2-3 minutes until just tender. Turn over and then sprinkle the fish on this one side with your herby crust mixture.
Pop your pan under a hot preheated grill for 2-3 minutes.
Remove from the grill, add the butter to the pan with the juice of 1 lemon and allow this to melt down around the fish so you can then serve.
Serve with a wedge of lemon and boiled new potatoes.