1 ½ lb (675 g) haddock fillets, cut into 4 steaks

½ cup (30 g) panko bread crumbs

1 tbsp chopped oil-packed sun-dried tomatoes

1 tbsp chopped fresh mint

1 lemon, zest finely grated

2 tbsp (30 ml) melted butter

1 lemon, cut into wedges

Salt and pepper

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil.

Place the fish steaks on the prepared baking sheet. Season with salt and pepper. Set aside.

In a small bowl, combine the bread crumbs, tomatoes, mint, lemon zest and melted butter. Spread on the fish.

Bake for 8 minutes or until the fish is cooked and the topping is golden brown. Finish browning under the broiler, if needed.

Serve with lemon wedges and Sautéed Peas and Artichokes.

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