Recipe | Fish
Grilled Fish + Crisp Lemon Cheese Topping (Sue Dick)

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.

1 egg

  • 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).

  • Serve immediately.