Chive and parsley herb-crusted fish
4 medium, cut into wedges
White sourdough bread
2 slice(s), day-old, crusts removed, roughly torn
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Fresh lemon rind
1 tsp, finely grated
1 clove(s), crushed
600 g, or other firm white fish, (4x150)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with non-stick baking paper. Place potatoes on 1 tray and drizzle with 1 tablespoon of the oil and sprinkle with sea salt. Roast for 30 minutes.
- Meanwhile, place bread, parsley, chives, rind, juice, garlic and remaining oil in the bowl of a food processor and process until finely chopped. Season with salt and freshly ground black pepper. Transfer crumb mixture to a large plate.
- Press crumb mixture onto 1 side of each fish fillet. Place fish on remaining tray. Lightly spray with oil. Bake in oven with potatoes for last 12–15 minutes of cooking or until crumb is golden and fish is just cooked through. Serve.