Handful of fresh herbs such as dill, parsley, basil, or cilantro, leaves only
Juice of ½ lemon (about 1½ Tbsp)
1 tsp yellow mustard
¼ cup breadcrumbs or a handful of crackers (such as Ritz or saltines)
1 tsp extra-virgin olive oil, for drizzling
Instructions
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
Place fillets on the prepared baking sheet and season with salt and pepper.
In a blender or food processor, combine herbs, lemon juice, and mustard and blitz until chopped finely. Stir in breadcrumbs (or crackers). Season with salt and pepper.
Sprinkle the crumb mixture over the fish fillets. Bake, uncovered, for 12 minutes, until cooked through.
Drizzle olive oil over the fillets and serve immediately.
Good to Know: Herb crumbs are a great way to use up near-expired herbs. Make It Ahead: The herb crumb can be prepared in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month. I always have a bag of herb crumbs stored in the freezer, perfect for super-quick dinners.
Recipe by Between Carpools at https://betweencarpools.com/herb-crumbed-fish/