Ingredients
500 g ripe tomatoes, chopped
2 medium (240g) zucchinis, chopped
2 cups (140g) coarse fresh sourdough breadcrumbs
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated lemon rind
¼ teaspoon ground white pepper
4 x150g skinless snapper fillets
60 g butter, melted
baby leaf salad, parsley and lemon wedges, to serve
Method
1. Preheat the oven to 200°C (180°C fan-forced).
2. Combine the tomato and zucchini in the base of a medium baking dish; season generously with sea salt flakes and pepper.
3. Combine the breadcrumbs, rosemary, rind and pepper in a shallow bowl. Press the breadcrumbs onto the fillets.
4. Arrange crumbed fillets over tomatoes and sprinkle with remaining breadcrumb mixture. Drizzle with the melted butter.
5. Bake for 20-25 minutes or until fish is just cooked through. Cooking time will depend on the thickness of the fillets.
6. Serve fish with a baby leaf salad, parsley and lemon wedges.
Not suitable to freeze or microwave.
Note
Related
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