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Lemon & rosemary crusted fish fillets

Category: Fish   Group: Northern cuisine

4 white fish fillets (hake is sustainable)
2 rosemary
 sprigs, leaves chopped, or 1 tsp dried
50g bread (about 2 slices), torn into pieces
zest 2 lemons
, plus wedges to serve
1 tbsp olive oil
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.
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.

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