Herb Crust for Baked Fish

[cappuccino]

Ingredients

1 cup bread crumbs (Japanese panko)

1/4 cup Kellogg's All-Bran Buds or Original

2 tbsp. lemon zest

1 small mild chili, seeds removed, minced

1 tbsp. fresh dill

1 tbsp. fresh tarragon

1 tbsp. fresh parsley

1/4 cup olives minced

1 tbsp. unsalted butter (softened)

Sea salt and fresh ground black pepper to taste.

Method

Preheat the oven to 375F.

Toss all the crust ingredients together in a bowl.

Line a baking tray with parchment paper.

Place the fish on the tray and press the crust onto the fish to coat well.

Bake in the oven for 8-15 minutes depending on thickness of fish and doneness desired.

The crust should be golden brown and the fish just cooked through.

Serve on a tomato and white bean or green salad with good quality olive oil, fresh lemon and basil.

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