Dill and lemon crusted fish fillets
480 g, (4x120g)
105 g, (105g) wholemeal
fresh lemon rind
1 tbs, plus extra to serve
fresh flat-leaf parsley
1 tbs, coarsley chopped
1 medium, cut into wedges
1 baby, cut into wedges, fronds reserved
1 medium, cut into wedges to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on the prepared tray.
- Process breadcrumbs, rind, parsley and dill in a food processor until combined. Season with salt and pepper. Press breadcrumb mixture over top of fish and lightly spray with oil. Bake for 15 minutes or until fish is just cooked through.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook asparagus, snow peas, onion and fennel wedges for 2 minutes each side or until just tender.
- Serve vegetables, rocket and fish with lemon halves.