Crumbed Fish with Rosemary and Caper Mayo

Serves: 4

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Total Time: 18

Prep Time: 10

Cook Time: 8

• 2 slice(s) good white bread, crusts removed
• 2  fresh rosemary sprigs, finely chopped
• 4 tablespoon(s) olive oil, plus extra for frying
• 6 tablespoon(s) low-fat mayonnaise
• 1 tablespoon(s) capers, roughly chopped
• 2  anchovy fillets, finely chopped
• 1 small bunch chives, finely chopped
• 4  x 175g pieces Icelandic cod
• 2 small eggs, beaten
• 1  garlic clove, crushed

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.

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