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.