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Lemon & rosemary crusted fish fillets
- 4 white fish fillets (hake is sustainable)
- 2 rosemary sprigs, leaves chopped, or 1 tsp dried
- 50g bread (about 2 slices), torn into pieces
- zest 2 lemons , plus wedges to serve
- 1 tbsp olive oil
Directions:View on BBC Good Food
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