INGREDIENTS
4 slices hearty white sandwich bread, torn into pieces
1/2 cup mayonnaise
3 TBSP. unsalted butter, melted
1 TBSP. Dijon mustard
2 garlic cloves, minced
3 TBSP. finely chopped fresh chives
2 tsp. grated lemon zest
8 skinless fillets
Salt and pepper
1 TBSP. lemon juice
3/4 cup heavy cream
DIRECTIONS
Heat oven to 475 degrees.
Grease 13x9 inch baking dish.
Pulse bread in food processor to coarse crumbs. Transfer crumbs to large microwave bowl and microwave, stirring occasionally until golden and crisp, 4 to 8 minutes.
Add mayo, butter, mustard, garlic, 2 TBSP. chives, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper to bowl and stir to complete.
Pat fish dry with paper towels; season with salt and pepper.
Arrange fish on work surface; place 1/4 cup filling on each fillet, roll, place seam side down in baking dish.
Combine cream, lemon juice, 1/4 tsp. salt and 1/8 tsp. pepper in bowl.
Pour over fish and bake until fish flakes apart; 12 to 14 minutes.
Sprinkle with remaining chives.
Serves 4.
