Quick Cutlet Crumble
|White fish cutlets||13 Ounce (2 X 200 Gram / 6 1/2 Ounce)|
|Lime juice||2 Tablespoon|
|For herb topping|
|Whole meal breadcrumbs||4 Ounce (Made From Stale Bread, 2 Cups, 125 Gram)|
|Instant rolled oats||1 1⁄2 Ounce (1/2 Cup, 45 Gram)|
|Chopped fresh coriander||2 Tablespoon|
|Snipped fresh chives||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. To make topping, place breadcrumbs, rolled oats, coriander, chives, vinegar, oil and black pepper to taste in a bowl and mix to combine. Set aside.
2. Brush fish cutlets with lime juice and cook under a preheated hot grill for 5 minutes on one side.
3. Turn fish over and cover each cutlet with some of the topping. Grill for
5 minutes longer or until cooked through and topping is golden.