5 minutes Prep Time

35 Minutes Cook Time

Serves:  

Description:

Ingredients:
  1. 1/2 cup multigrain fresh breadcrumbs
  2. 1/4 cup fresh flat-leaf parsley finely chopped
  3. 1/4 cup fresh flat-leaf parsley finely chopped
  4. 1/3 cup parmesan finely grated
  5. 1 tsp lemon rind
  6. 3 tbs olive oil
  7. 4 white fish fillets (I used cod)
  8. 1 olive oil
  9. 2 potatoes medium thinly sliced
Method:

Preheat oven to 200C. Place the potatoes in a baking dish lined with baking paper. Spread potatoes out evenly and drizzle with half the oil and a little salt and pepper if desired. Bake the potatoes for 15-20 minutes or until just tender. Meanwhile, combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil and stir until breadcrumbs are coated in oil. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping. Remove potatoes from oven. Place the fish fillets skin-side down, on top of potatoes. Bake for a further 15 minutes or until crumbs are light golden and fish is just cooked through.


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