Parsley And Parmesan Fish
- 2/3 cup Panko breadcrumbs
- 1 oz Parmesan cheese, grated
- 1 tbsp lemon zest
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 4 (5.25 oz) firm white fish fillets
- 16 oz microwave long-grain white rice
- 1 (10 oz) can sweet corn kernels, drained
- 5.25 oz frozen baby peas, cooked
- None None lemon wedges, to serve
- Preheat oven to 425u0b0F. Line a large baking tray with parchment paper.
- Combine breadcrumbs, Parmesan, lemon zest and 1/4 cup parsley. Lightly coat fish with oil. Coat 1 side of fish in crumb mixture then transfer to prepared pan and bake for 8-10 mins, or until browned and fish is cooked to your liking.
- Meanwhile, cook rice according to package instructions. Mix with corn, peas and remaining parsley. Serve fish over rice with lemon wedges.
breadcrumbs, parmesan cheese, lemon zest, parsley, firm white fish, longgrain white rice, sweet corn kernels, baby peas, lemon wedges
Taken from recipes-plus.com/api/v2.0/recipes/27652 (may not work)