To top baked fish fillets, scallops, shrimp, or chicken breasts

Ingredients

　　4 tablespoons extra-virgin olive oil

　　3 tablespoons chopped fresh Italian parsley

　　2 tablespoons chopped fresh thyme

　　Grated zest of 1 lemon

　　Pinch salt

　　Mix all ingredients in a small bowl until the crumbs are evenly moistened with the oil.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.