1 tbsp extra-virgin olive oil, plus extra for greasing
4 x 200g skinned thick white fish fillets, such as rockling
4 slices white bread, toasted and crusts removed
1 garlic clove, crushed
Finely grated zest of 1 small lemon, plus 1 tsp lemon juice
15g pack each fresh tarragon, fresh chives and fresh flat-leaf parsley
4 tbsp extra-light mayonnaise
3 tbsp natural yoghurt
1/2 tsp Dijon mustard
4 cocktail gherkins, finely chopped
1 tbsp capers, drained and finely chopped
1. Preheat the oven to 230°C/fan 210°C. Line a baking sheet with baking paper and lightly grease with oil. Season the fish all over and put, skinned-side down, on the paper.
2. Break the toast into a food processor, add the garlic and lemon zest and whizz into fine crumbs. Add 25g of the mixed fresh herbs and whizz again, until the herbs are finely chopped. Add the lemon juice and oil, season and whizz briefly to mix.
3. Carefully press the breadcrumb mixture onto each piece of fish. Slide the sheet onto the top shelf of the oven and bake for 12-15 minutes or until the topping is golden and the fish is opaque and cooked through.
4. Meanwhile, make the tartare sauce. Chop the remaining herbs (reserve a few chives to garnish the sauce) and mix with the mayonnaise, yoghurt, mustard, gherkins, capers and a little salt. Serve the fish on warmed plates with the tartare sauce and grilled halved tomatoes and sugar snaps, if you like.