• Preheat oven to 450°F.
• Prepare a rectangle baking dish or sheet by oiling with a paper towel or using cooking spray.
• Mix walnuts, crumbs, and all herbs in a shallow dish. Add a pinch of salt and pepper to the mixture.
• Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper.
• Lay each fillet into the coating mixture and press down gently. Gently spread the coating on the top of the fish and pressing so it adheres to the fish. Carefully transfer to the baking sheet.
• Fish cooks quickly and will take about 8 minutes to bake. The fish is done when you can flake it with a fork. Some people like a crispier crust and you can put under your broiler another minute.
• To keep this dish simple and lean, simply serve with lemon wedges. If you like a sauce, try myblackberryorraspberrysauces.

*Make your own panko

• Cut the crusts off day old white (french bread)
• Use a coarse grater to make small coarse crumbs. Mrs. Patmore didn’t have a food processor, but that works too. If you have time, just let the crumbs air dry and then store, otherwise dry them in your oven.
• Preheat your oven to 300F.
• Spread the crumbs evenly on a baking sheet. The goal is to dry, not toast the crumbs.
• Bake for 4 minutes, shake and then bake for another 4 minutes. Let the crumbs cool completely and then store in an air tight container.