White fish fillets with herb and red pepper crust

White fish fillets with herb and red pepper crust 

4 skinless white fish fillets (haddock, whiting), about 120g each

1 slice brown calorie controlled bread 
1 onion, chopped
1 garlic clove, chopped
2 tbsp chopped parsley
2 large fresh basil leaves, torn in shreds
half a small red pepper, seeded and finely chopped
2 tbsp 0% fat fromage frais
Salt and pepper




Trim the fish and check for bones; if there are any pinch them out. Tear the bread into chunks and place into a blender or food processor with the onion, garlic and seasoning. Whizz to fine crumbs, add the herbs and whizz again to blend. Turn into a bowl and add the red pepper and fromage frais. Mix then spread over the fish fillets. Heat the oven to gas mark4/180C.Place the fish into a non-stick roasting tray and bake for around 20 mins or until fish feels firm.