1. The general rule of thumb is to cook fish at 400F/200C for 10 minutes per 1 inch/2.5 cm thickness (measured at the thickest part of the fish). However this recipe calls for the fish to be cooked for 6 minutes 30 seconds in total because the heat from the fry pan continues to cook the bottom half of the fish while the top half is broiling/grilling. I used perch fillets which were 1 inch thick, about 8″/20cm long.
2. You can also cook this without using the stove, just under the broiler or in the oven. I use the stove / broiling method because I find that it makes the crumbs more golden than just baking it in the oven and cooks it more evenly than just broiling / grilling it (which cooks the top more than the bottom). Plus it’s faster.
3. I used perch fillets. But you can use any reasonably firm white fish fillets.
4. All proteins are best cooked at room temperature – it will cook more evenly. If you cook the fish straight out of the fridge then you should broil it for an extra minute.
5. I served this with a simple side of rocket drizzled with olive oil and lemon juice and my Garlic White Bean Mash In A Flash.