Fish Fillet Recipe 

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• 4 large thick hake fillets with all of the bones removed
• You can use rosada, cod etc. any firm, white fish will be fine.
• Extra virgin olive oil 
• Salt and ground black pepper 
• 2 fat cloves of garlic, finely chopped
• A handfull of chopped parsley or dill or a teaspoon of dried mixed herbs
• 4oz/110g wholemeal breadcrumbs
• Juice of a small lemon

1. OK - first generously oil a baking tray that is big enough to cook the fish fillets.
2. Arrange the fillets on the tray allowing a small gap between each.
3. Right - sprinkle each one with a little salt and a grind of pepper. 
4. Follow with an even sprinkling of the garlic, and then either the chopped fresh herbs or the dried.
5. Finish off with an even covering of the breadcrumbs and a drizzle of olive oil
6. Put the tray onto the top shelf of a pre-set oven of 220ºc/425ºf and cook for 10-15 minutes depending on the thickness of the fillets.
7. The fish is cooked when the flakes separate easily with a knife.
8. Take the fish out of the oven and arrange on plates, squeezing a little of the lemon juice over each fillet.
9. Serve immediately with your choice of vegetables, why not try our knockout crispy fried potatoes or mabe our crunchy baked potatoes. 

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