Coalfish with parmesan crust

Ingredients

• 600 g of saithe back
• 100 g grated parmesan
• 80 g of breadcrumbs

• a few sprigs of coriander

• a little butter or olive oil

• salt

• pepper

Preparation

1. Preheat the oven to 210°C.

2. Mix the parmesan, breadcrumbs and finely chopped coriander in a bowl.

3. Oil or butter the bottom of a gratin dish and place the saithe back. Salt and pepper the fish, then spread a 1 cm layer of parmesan mixture over the entire surface.

4. Bake for 12 to 15 minutes. The flesh should be firm but fall apart easily.