Parmesan Flatfish

Page 80

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

Really quick and tasty way to prepare fish (I used sole). A thin coating of breadcrumbs, herbes de Provence and Parmesan created a delicious crispy crust.

I did find that I needed only half the quantity of the breadcrumb mixture to coat the pieces and I omitted the melted butter at the end, adding a squeeze of lemon instead.

I served it with these green beans as part of a 15 - minute meal (if you don’t count the time it took for my oven broiler to pre-heat!).

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