|1 Tbsp||Fresh parsley (Main)|
|½ cup||Parmesan cheese (Main)|
|4 pieces||White fish (Main)|
|1 Tbsp||Lemon juice|
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- Mix breadcrumbs (wholemeal), chopped parsley, rind of one lemon, garlic and cheese in a wide shallow bowl.
- Chop fish into long fingers approximately 2cm wide. Dust each finger with combined salt and flour, dip into lightly whisked egg and then into crumb mixture.
- Heat oil in a large frying pan and cook fish in batches until golden on each side. Drain on paper towels and serve with salad or steamed vegetables.