Good enough to serve to dinner guests, perhaps on a bed of lightly sautéed kale, or great for a simple and tasty mid-week supper. The zingy lemon and herb crust can be stretched to serve 5 or 6 and I freeze individual portions of it in ice cube trays, so can prepare a nutritious meal in minutes, using various types of fish and accompanying it with mountains of green vegetables.
Place the butter, fresh herbs, lemon zest, breadcrumbs and pine nuts into a food processor and blend to a paste.
Spread the herb crust onto the fish fillets and place in an ovenproof dish, then cover with foil. Bake for 8-10 minutes at 180C, until the fish is cooked through. Squeeze lemon juice over each fillet before serving.