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Baked fish with whole grain gremolata crumb



Baked fish with whole grain gremolata crumb
Succulent oven baked fish topped with a zesty Italian parsley, lemon and garlic crumb.

2 x 6 oz (180g) firm white fish fillets (such as cod or snapper)

2 slices whole grain bread—roughly torn
1 garlic clove—finely chopped
1 teaspoon grated lemon zest
A handful of fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

PREHEAT the oven to 425°F/220°C. PLACE the bread, garlic, lemon zest, parsley, olive oil, salt and pepper in a food processor and pulse until the ingredients are combined and look like rough crumbs. PLACE the fish fillets on a lightly greased or lined baking tray. PRESS half the crumb mixture on top of each piece of fish to coat evenly. BAKE for 15 minutes until the fish is just cooked through and the crumb topping is golden brown.

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