Crumbed Fish with Rosemary and Caper Mayo

Method

1 Whiz the bread in a food processor to make coarse crumbs. Tip into a bowl and set aside.

2 To make the herby mayo, whiz rosemary in the food processor - no need to wash the bowl if it's just been used for the breadcrumbs - with 4tbsp olive oil. Add the mayonnaise, capers and anchovies and whiz briefly to combine. Set aside.

3 Add the chives to the breadcrumbs and season. Brush the fish with the beaten egg and sprinkle with the breadcrumbs, pressing them on well.

4 Heat a drizzle of olive oil in a non-stick frying pan. Add the garlic and fish fillets and fry, in batches, for 3-4min on each side until golden and just cooked - the fish should look opaque. Don't worry if some crumbs fall off during cooking. Serve hot with the rosemary and caper mayonnaise.