Recipe: Lemon crunch fish fillets
Lemon and dill-crusted fish fillets bake to flaky perfection, drizzled with olive oil for a crisp, crunchy topping. Perfectly seasoned with lemon pepper and dill. Servings: 4 | Prep+Cook: 24 min
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heraldguide.com.
Ingredients
- 1/3 cup seasoned dry bread crumbs
- 3/4 teaspoon dried dill weed
- 3/4 teaspoon lemon pepper
- 4 teaspoons extra virgin olive oil
- 1 pound fish fillets, thawed if frozen
- 1 teaspoon grated lemon peel, optional
- Parsley, optional
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