800g/1lb 12oz gluten free bread
400g/14oz cold lactose free butter, diced
200g/7oz flatleaf parsley, finely chopped
100g/3½oz chives, snipped
5 lemons, zest only
sea salt and freshly ground pepper
6kg/13lb skinless white fish
5 tbsp sunflower oil
Preheat the oven to 200C/400F/Gas 6.
Tear the gluten free bread into chunks, place in a food processor and pulse to make coarse breadcrumbs.
Add the lactose free butter, parsley, chives and lemon zest then pulse again until thoroughly blended.
You may have to do this in batches. Season the breadcrumb mixture with salt and freshly ground black pepper.
Place the fish fillets in large roasting tins, scatter over the breadcrumb mixture then bake in the oven for 8-10 minutes or until the fish is cooked through.
Serve the fish with mashed potatoes.
Recipe adapted from: Good Food