Baked whitefish fillets with peanut coating

INGREDIENTS FOR 4 PEOPLE

8 whitefish fillets (lavarello)

100 g roasted peanuts

200 g grated stale bread

2 egg whites

4/5 tablespoons '00' flour

Parsley

Salt, pepper

I mix breadcrumbs, parsley, roughly chopped peanuts and ground pepper on a plate.

I clean fillets, removing skin and tiny bones.

I coat completely in flour on a plate.

On another plate, I lightly beat whites with a pinch of salt and thoroughly coat the floured fillets.

I press into the breadcrumb coating so it adheres well.

I line a tray with parchment, brush with oil and add fillets.

I drizzle with oil and bake at 180/200°C for 10/12 minutes until lightly coloured. Do not dry them out or the fish becomes tough.

Serve with courgettes, grilled vegetables, potatoes or a side of your choice.