Ingredients
- 6 fillets of white fish weighing 200 g (snapper type), skinless and deboned
- 120 large lemon leaves
- 25 cl of fish stock
- 10 cl of extra virgin olive oil
- 50 g of breadcrumbs made with stale bread
- 30 g grated parmesan
- 1 lemon
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salt and pepper
Preparation
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Preheat the oven to 180°C.
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Mix the fish stock, oil, salt and pepper in a deep plate. In another, mix the breadcrumbs and parmesan.
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Dip the fish fillets into the sauce, then coat with breadcrumbs, shaking off excess.
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Arrange the lemon leaves, shiny side down, in a baking dish, then place the fish fillets on top.
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Bake for 10 to 15 minutes, until the fish is golden brown and cooked through.
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Serve with a few lemon slices or wedges.
