Golden Greek Crumbed Fish Fillets 🍋

I love to pair this recipe with Karen Martini's cabbage & pea salad which I have adapted here

 Ingredients

• 1 kg rockling fillets, cut into even portions (150-200g, 3-4 cm wide)
•  250 g Procal Greek full-fat yoghurt (or similar)
•  1–2 cloves garlic, crushed
•  4.5 cups breadcrumbs (store-bought or homemade)
•  12 sprigs fresh oregano or thyme, leaves stripped and chopped
•  4 tbsp fresh parsley, chopped
•  1 lemon, zest finely grated (cut remaining lemon into wedges for   serving)
• 1 - 1.5 cups kefalograviera ( Saganaki cheese), or parmesan cheese, grated
• Salt and black pepper, to taste
•  Olive oil, for brushing and drizzling
• Optional: Chopped chilli or chilli flakes

Method

1. Mix the breadcrumbs, parsley, oregano/thyme, chilli, salt, pepper, lemon zest, and half of the grated cheese in a bowl. In another bowl, stir the garlic into the yoghurt.

2. Pat each piece of fish with paper towels. Dip each piece into the garlic-yoghurt mixture until evenly coated, then press firmly into the herb-crumb mix so the crust adheres generously to all sides.

3. Line a large baking tray with baking paper, brush generously with olive oil, and scatter over a handful of the remaining cheese. Arrange the crumbed rockling on the tray, drizzle extra olive oil over the top, and sprinkle with the remaining cheese.

4. Bake to Crisp Golden Perfection: Bake at 200°C for 14–17 minutes until the crust is golden and crunchy, and the rockling is cooked. Serve  with the reserved lemon wedges.

Notes:

You can also use this crumb mixture for chicken fillets