In a small bowl add Panko breadcrumbs, Parmesan, garlic, and parsley.

With a piece of kitchen roll paper tap the fish fillets to remove excess moisture.

Now spread 1 tbsp of mustard to each fillet and use it as a “glue” for the fish fillet’s topping, I simply pressed down gently the fish into the bowl, so the breadcrumbs stick nicely.

Now a little trick to have the best cooked fish:

Preheat the grill.

Heat up some oil in a oven proof pan and when the oil is really hot add the fish fillets and immediately transfer the crusted fish under the grill.

Cook for 6 minutes under the grill and you’ll have the most delicious and perfectly cooked fish with an addictive crunchy top.