Roasted herb fillet o' fish

Wendy Barrie: Food writer

Ingredients: serves 4

400 g fish (fillets e.g. haddock, salmon, coley or witch or)
1 egg (beaten)
75 g breadcrumbs (ideally wholemeal but any will do)
2 tbsp herbs (chopped - e.g. parsley, dill, chives or half the quantity if dried)
15 ml wholegrain mustard
freshly ground pepper
rapeseed oil (or light vegetable oil for brushing tray)

Method:

Pre-heat oven 200°C / 400°F / Gas Mark 6.
Brush tray lightly with oil to prevent sticking.
In a bowl, combine all the topping ingredients.
Place the egg in a soup bowl and the crumb mix on a large plate.
Using 2 forks rather than your hands if you wish, coat the fish, first in egg then in crumbs, then place on baking tray.
Roast for 8 - 10 mins, depending on the thickness of fish fillets, until the fish is cooked (the flesh becomes opaque and flakes easily when tested with a fork).
Serve on heated plates with potatoes or pasta and seasonal greens.

Recipe tips:

If you cut up the fish into 'goujons' or nuggets fish cooks more quickly so would be ready in 5 minutes.