4 white fish fillets (hake is sustainable)
2 rosemary sprigs, leaves chopped, or 1 tsp dried
50g gluten free bread (about 2 slices), torn into pieces
zest 2 lemons, plus wedges to serve
1 tbsp olive oil
Serves - 4
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, gluten free 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 new potatoes, olive oil and lemon wedges for squeezing over.
Recipe adapted from: Good Food