Sue served this with salad plus pita breads flavoured with garlic, parmesan cheese, and olives, but a leafy salad with baked potatoes would serve as well.
Whisk eggs in a small bowl
¼ cup Olive oil
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
½ teaspoon Mustard
1 tablespoon chopped parsley
Slowly beat into egg (for sauce)
1 cup fresh breadcrumbs
½ cup cheese, grated
1 tablespoon parsley, chopped
½ teaspoon lemon rind, finely grated
2 tablespoons gherkins, finely chopped (optional)
Mix in a second bowl for topping
1-2 tablespoons oil
Line grill pan and lightly brush with oil
750 g fish fillets, skinned & boned
Arrange on pan.
Spoon on sauce.
Sprinkle with topping.
Grill for 10-15 minutes (not close to grill).