Recipe by Paul Wells - President of the Jersey Chefs’ Circle

Ingredients

200g Unsalted Butter
200g White Breadcrumbs
100g Flat Leaf Parsley, no stalks
2 Lemons, zested
plus fish fillets and mustard

Method

1 Blend the butter and white breadcrumbs in a food processor until crumbly

2 Add the picked and washed parsley, lemon zest and salt and pepper and blend until fine crumbs are produced

3 When ready to cook the fillets of fish, spread with a little mustard of choice
on the skin of the fish.

4 Carefully spoon the crust onto the mustard, coating it and pat down evenly with the back of the spoon

5 Bake the fish fillets in a hot over on a non stick tray or pan 200 or gas mark 6 for approximately 8-10 minutes depending on the thickness of the fish.

The parsley and lemon crust is perfect for any white fish fillets, but works extremely well with cod, haddock or sea bass.

Remember to scale the fish well before coating with the parsley crust.