Melt the butter in a small pan, remove from heat. Add in the butter bread crumbs, walnuts, the zest and the juice of half a lemon, half the rosemary and half the parsley. Mix well.

Fillet salt to taste. Spread the bread-nut mixture onto the fish, squeeze. Put the fillet in the form of foil, lightly oiled. Bake in a preheated 200 ’C oven for 25-30 minutes. Mix the garlic, remaining lemon zest, lemon, rosemary, parsley and chilli. Add the walnut oil. Mix well. Ready to put the fish to warmed plates, sprinkle them with butter sauce.

Serve with rice, green salad.