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Ingredients 4 x 170g (6oz) coley cutlets
115g (4oz) fresh ciabatta breadcrumbs
bunch of fresh parsley, finely chopped
zest and juice of 4 limes
salt and black pepper
Serves 4
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Method
Preheat the oven to 220°C/435°F, Gas Mark 7
Grease a baking sheet very lightly.
Mix the breadcrumbs with the parsley, lime zest and half the lime juice. Season the mixture well.
Place the fish on the baking sheet and drizzle over the remaining lime juice. Cook the fish in the oven for 10 minutes.
Remove from the oven and carefully press the breadcrumb mixture down lightly over the fish. Return to the oven and bake for a further 15-25 minutes or until the breadcrumbs are crisp and golden and the fish is completely cooked.
Serve with a fresh green salad. |
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Baked Coley with Lime Crust
