1/4 cup (30 g) breadcrumbs

2 tbsp flat-leaf parsley, finely chopped

2 tbsp dill, finely chopped

1 tbsp mint, finely chopped

1 tbsp sage, finely chopped

1 tbsp oregano, finely chopped

1 tbsp (15 ml) olive oil

1 garlic clove, finely chopped

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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