Use up leftover bread in this crispy topping to liven up white fish
Prep:10 mins
Serves 4
4 white fish fillets (hake is sustainable)2 rosemary sprigs, leaves chopped, or 1 tsp dried50g bread (about 2 slices), torn into pieceszest 2 lemons, plus wedges to serve1 tbsp olive oil
STEP 1Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.STEP 2Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.
