Lemon-crumbed fish with fennel, parsley and caper salad
INGREDIENTS: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 2 garlic cloves, finely chopped Finely grated zest of 2 lemons, plus lemon juice to drizzle 1 cup (70g) fresh breadcrumbs 2 tsp chopped lemon thyme or regular thyme leaves 2 tbs grated parmesan 4 x 200g skinless, boneless firm white fish fillets…