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Serves 2 1 teasp Massel Stock Powder, Chicken Style
1 teasp parsley, chopped
4 teasp grated Parmesan cheese
4 teasp bread crumbs
4 teasp butter
1 lemon, cut into wedges
1 thin, white fish fillet
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Preheat oven to 180oC (350oF). Combine half of the butter with the Parmesan cheese, half the bread crumbs, stock powder and parsley. Spread mixture onto a fish fillet. Roll up and close with a tooth pick. Place in an oiled ovenproof container. Sprinkle with remaining breadcrumbs. Dot with remaining butter. Bake for 10-15 minutes or until golden brown. Serve with lemon wedges.
Tip: This dish is just as delicious when using frozen fish fillets instead of fresh.
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