Roasted Fish with a Parmesan Crust

This works superbly well with plaice fillets, but sole would be excellent, or thicker fish fillets such as cod or haddock, in which case allow 5 minutes extra cooking time. I don't feel it needs a sauce, but a green salad with a lemony dressing would be a good accompaniment.

Serves 2

Ingredients

1 lb (450 g) plaice fillets (4 fillets)
3 oz (75 g) freshly grated Parmesan (Parmigiano Reggiano)
4 oz (110 g) white bread, slightly stale, cut into cubes
a handful of fresh curly parsley leaves
2 oz (50 g) melted butter, plus a little extra for brushing
salt and freshly milled black pepper

To garnish:

1 lemon, cut into quarters
a little fresh curly parsley

Pre-heat the oven to gas mark 8, 450°F (230°C).

You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm) and some kitchen foil.

First of all prepare the baking tray by lining it with foil and brushing the foil generously with melted butter. Now wipe the fish with kitchen paper, then lay the fillets on the foil and season them with salt and black pepper.

Next place the cubes of bread and parsley leaves in a food processor and switch on the motor to whiz it all to fine crumbs, then add the Parmesan, melted butter, half a level teaspoon of salt and some pepper, and pulse again to mix them in.

Now spread the crumb mixture over the fish fillets, drizzle over a little more melted butter and then place the baking tray on a high shelf in the oven for 7-8 minutes, or until the crumbs have turned a golden brown. Serve with the lemon quarters to squeeze over and a sprig of parsley as a garnish.

This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.

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