Fish fillet with herb and parmesan crust

Ingredients for 2 servings:

• 2 fish fillets, white flesh, not too thin
• salt and pepper
• some lemon juice
• 3 tbsp panko
• 3 tbsp Parmesan, freshly finely grated
• ½ tbsp rosemary needles, fresh
• ½ tbsp thyme leaves, fresh
• 2 tbsp parsley leaves, flat
• 2 tsp lemon zest, freshly grated
• 1 garlic clove(s), crushed
• 2 tbsp olive oil plus some oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Preheat the oven to 200 degrees Celsius (top and bottom heat). Rinse the fish fillets, pat dry, and remove any bones. Season with salt, pepper, and lemon juice, and place in a greased ovenproof dish. For the crust, finely chop the herbs and mix with the panko, Parmesan cheese, lemon zest, garlic, and oil until smooth. Add a little more oil if desired. Spread the mixture over the fish fillets. Bake on the middle rack of the oven for approximately 10 to 15 minutes, depending on the thickness of the fillets. If desired, turn on the broiler for two to three minutes at the end.