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Lemon Fish with Parmesan Crust

Lemon fish fillets with a golden Parmesan and panko crust, lightly coated with Dijon mustard for tangy flavour. Quick to prepare, crispy on the outside and tender inside, perfect for a weeknight meal or light lunch.

Ingredients

2 x 180 gram lemon fish fillets
2 tablespoons Dijon mustard
Spray oil
Salt & pepper, to taste
½ cup Panko breadcrumbs
1 tablespoon finely chopped parsley
⅓ cup grated Parmesan cheese
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon salt

Method

Preheat the oven grill to high.
In a bowl, mix panko breadcrumbs, parsley, Parmesan, garlic, olive oil, and salt.
Season the fish fillets. Spread Dijon mustard on one side of each fillet.
Press the mustarded side into the breadcrumb mixture to coat.
Preheat an oven-proof fry pan until hot and lightly spray with oil.
Place the crumbed side down into the pan, then place under the grill.
Grill about 15cm from the heat source for 3–4 minutes or until cooked.
Serve with salad or vegetables. Alternatively, bake at 200°C for 10–15 minutes after spraying the crumbs with oil.