Herb and cheese crusted fish fillets
- Mix breadcrumbs (wholemeal), chopped parsley, rind of one lemon, garlic and cheese in a wide shallow bowl.
- Chop fish into long fingers approximately 2cm wide. Dust each finger with combined salt and flour, dip into lightly whisked egg and then into crumb mixture.
- Heat oil in a large frying pan and cook fish in batches until golden on each side. Drain on paper towels and serve with salad or steamed vegetables.