Crunchy fish with woodland flavours

Crisp white fish in a fragrant crumb, served with a light morel cream sauce.

Ingredients

• 600 g white fish fillets
• 30 g dried morels
• 80 g panko breadcrumbs
• 1 egg, 60 g flour, thyme, lemon, salt and pepper

Method

1. Soak and chop the morels, then mix them with panko and thyme.
2. Coat the fish in flour, beaten egg and the crumb.
3. Bake for 18 minutes at 200°C, turning halfway.
4. Serve with lemon and salad for four; add morel cream if desired.