Quick and easy, this Herb Crusted Fish will be ready in under 10 minutes.
Use any fresh fish fillets such as snapper, flathead or bream.
4 skinless fish fillets, say 180g each
1 tablespoon Dijon mustard
4 tablespoons fresh white breadcrumbs
2 tablespoons finely chopped flat-leaf
1 tablespoons thyme leaves
2 teaspoons grated lemon zest
Sea salt and pepper
2 tablespoon extra virgin olive oil
Heat oven to 200’C.
Trim the fish neatly and place on a foil-lined baking tray.
Spread the tops lightly with mustard.
Mix the breadcrumbs, parsley, thyme, lemon zest, sea salt, pepper and olive oil in a small bowl until mushy.
Spread on top of the fish, patting to fit the shape.
Bake for 8 to 10 minutes, depending on the thickness of the fish.
Serve with a fresh garden salad