So when I wanted to make something similar with salmon I used his theory and chose the following Mediterranean ingredients:
- One salmon filler
- Three tbs of grated Parmesan cheese
- Two heaped tbs of fresh breadcrumbs
- The zest of half a lemon
- One tbs of finely chopped black olives
- One tbs finely chopped basil leaves
- Freshly ground black pepper
- A little butter or olive oil
- Place the fish in a buttered oven proof dish.
- In a bowl mix together ingredients 2 to 7.
- Melt the butter and oil and mix into the other ingredients.
- Combine and place the mixture on top of the fish to form a crust.
- Bake at 220c/gas mark 7 for about twenty minutes until the fish is cooked and the topping crunchy and golden brown.
I didn't use any salt as the cheese and olives are both quite salty. I also think this would work very well with a little chopped anchovy or capers in keeping with the Mediterranean theme.
This was delicious with a warm salad of broccoli, green beans and garden peas dressed in lemon juice and the cooking liquor. Topped with a sprinkling of sunflower seeds and lemon zest. Mmmm......
(You can find Nigel Slater's recipe for Baked Plaice with Parmesan Crumb on page 220 of Nigel Slater's Real Food.)
PS I used my homemade spelt bread for the crumbs and this worked really well for me but of course made the topping look darker than had I use white bread, as did the addition of the olives. I think this is a recipe that you can really play around with using all sorts of ingredients and would even work with chicken breast.