QF Focus Magazine
Page 27
Mix the breadcrumbs, nuts, zest and juice of a lemon and half the rosemary into the melted butter.
Step 3.
Coat the fish with the mixture and place in a flat roasting pan. Step 4.
Cook the fillets for 25-30 minutes in an oven preheated to 200°C. Step 5.
Place the garlic, chilli, the rest of rosemary, parsley, lemon zest and juice in a bowl. Add the walnut oil and stir well. Pour the dressing over the fillets.
Step 6. Serve with marinated salad leaves.
Enjoy, with all the best wishes from your chef Dani Mottillo.
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