Name: Parsley and parmesan fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup dried japanese breadcrumbs; 1/4 cup shredded parmesan; 1 tablespoon finely grated lemon zest; 1/4 cup finely chopped flat-leaf parsley, plus 1/4 cup extra; 4 150g firm white fish fillets; olive oil cooking spray; 450 gram packet microwave long-grain white rice; 310 gram can sweet corn kernels, drained; 1 cup frozen baby peas, cooked; lemon wedges, to serve

Ingredients

1/2 cup dried japanese breadcrumbs

1/4 cup shredded parmesan

1 tablespoon finely grated lemon zest

1/4 cup finely chopped flat-leaf parsley, plus 1/4 cup extra

4 150g firm white fish fillets

olive oil cooking spray

450 gram packet microwave long-grain white rice

310 gram can sweet corn kernels, drained

1 cup frozen baby peas, cooked

lemon wedges, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large banking tray with banking paper. Combined breadcrumbs, parmesan, zest and parsley in a medium bowl. Spray fish with oil.

2.Place fish on prepared tray. Press crumb mixture evenly on fish. Bake for 8-10 minutes or until browned and fish is cooked.

3.Heat rice in the microwave according to packet directions. Place in a large bowl. Add corn, peas and extra parsley. Serve rice mixture with fish and lemon wedges.

To cook peas, place in boiling water; stand for 2 minutes, then drain. Japanese breadcrumbs are also known as panko; they’re available at most supermarkets and Asian grocery stores. You can use regular dried packaged crumbs; texture of fish crumb may vary.
Note

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Ingredients

Method

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