Instructions: Place the fish on a small baking tray.

Combine the lemon zest parsley parmesan salt and pepper.

Stir in 1 tbsp oil then press this over the top of each fillet to form a crust.

Pat down well.

Drizzle 1 tsp oil over the fish just before baking in a preheated oven (220C/425F/Gas Mark 7) for 15 to 20 minutes depending on thickness until the crust is golden brown and the fish just cooked.

Test by inserting the tip of a sharp knife into the thickest part.

Serve with the pan juices.

Halibut or cod are both suitable but coley is a cheaper option.

Serves 4

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