French Food At Home
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Recipe Reviews
Zosia from Toronto, ON
Really quick and tasty way to prepare fish (I used sole). A thin coating of breadcrumbs, herbes de Provence and Parmesan created a delicious crispy crust.
I did find that I needed only half the quantity of the breadcrumb mixture to coat the pieces and I omitted the melted butter at the end, adding a squeeze of lemon instead.
I served it with these green beans as part of a 15 - minute meal (if you don’t count the time it took for my oven broiler to pre-heat!).
(edited 2nd May 2013) (0) comment (1) useful
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