Baked fish with fetta topping


Ancient Greek recipe from the oldest Greek cook-book "Art of Cookery" by Mithaecus, 5th century B.C

(source: Neos Kosmos newspaper, English edition, 23/8/2004)

	4 fish fillets 200g each (ancient recipe uses "bass")
	1/4 cup plain dried bread crumbs
	10 grams crumbled feta cheese
	1 tablespoon olive oil
	1 tablespoon minced fresh dill
	1 tablespoon minced fresh chives
	salt and freshly milled pepper

Method:

1. Preheat oven to about 375 degress

2. Combine bread crumbs, cheese, oil, dill and chives

3. Generously salt and pepper the fish fillet and place on a lightly greased baking sheet

4. Press bread crum mixture on top of each fillet

5. Bake uncovered until fish is cooked throughy - about 20 minutes