Lemon & rosemary crusted fish fillets

• white fish4

  fillets (hake is sustainable)

• rosemary↗2

  sprigs, leaves chopped, or 1 tsp dried

• bread↗50g g

  (about 2 slices), torn into pieces

• zest 2 lemons

  plus wedges to serve

• olive oil↗

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Turn 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.