Ingredients (serves 4)

• 1/2 cup fresh multi-grain breadcrumbs
• 1/4 cup flat-leaf parsley leaves, finely chopped
• 1/3 cup finely grated parmesan cheese
• 1 teaspoon finely grated lemon rind
• 1 teaspoon olive oil
• 4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
• olive oil cooking spray
• steamed green beans, boiled chat potatoes and lemon wedges, to
  serve

Method

1. Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind,
   and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir
   until breadcrumbs are coated in oil.
2. Press breadcrumb mixture onto flesh-side of fish fillets to form an even
   topping.
3. Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15
   minutes or until crumbs are light golden and fish is just cooked through. Serve
   with steamed beans, potatoes and lemon wedges.