Fish with pangrattato and creamy mushrooms

Tam West

Pangrattato is referred to as poor man's parmesan and provides a lovely topping and crunch to the dish. It is also great for creamed soups.

Pangrattato

½ loave	Bread, Country style, preferable one day old, crusts removed (Main)
½	Lemons, finely grated zest
2 cloves	Garlic, finely chopped
2 Tbsp	Olive oil
1 Tbsp	Thyme leaves, freshly chopped

Creamy mushrooms

25 g	Butter
1 Tbsp	Olive oil
500 g	Mushrooms, wiped clean with damp kitchen paper (Main)
150 ml	Cream
1 Tbsp	Chopped parsley

Fish

25 g	Butter
4 fillets	White fish, boned (Main)

Directions

1. To make the pangrattato, heat the oven to 180C. Break up the bread and place in a food processor. Process until you have medium fine breadcrumbs, then transfer to a shallow baking dish. Add the lemon zest, garlic and oil and toss well to combine. Bake until golden, about 15 minutes. Remove from the oven and toss through the thyme leaves.
2. To make the creamy mushrooms, heat a heavy-based saucepan or frying pan over a medium heat. Add the butter and oil and when the butter is sizzling, the mushrooms. Cook for about 5 minutes until the mushrooms are golden. Increase the heat, add the cream and season with salt and freshly ground black pepper. Cook until syrupy, then add the chopped parsley.
3. For the fish, heat a large frying pan over a medium heat. Add the butter and when it is sizzling, place in the fish fillets. Cook fish for about 4-6 minutes, turning once. (Cooking time will depend on the thickness of your fish fillets.)
4. Divide the creamy mushrooms between 4 warmed plates. Place a fillet of fish on each plate and sprinkle over the pangrattato. Serve with a side of steamed greens.