Snapper and tomato tray bake
This snapper tray bake is an easy meal idea that keeps your dishes to a minimum. With zesty breadcrumb crust and juicy tomato and zucchini baked together, it's an easy one pan meal.
- 35 mins cooking
- Serves 4
Print
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
- 1Preheat the oven to 200°C (180°C fan-forced).
- 2Combine the tomato and zucchini in the base of a medium baking dish; season generously with sea salt flakes and pepper.
- 3Combine the breadcrumbs, rosemary, rind and pepper in a shallow bowl. Press the breadcrumbs onto the fillets.
- 4Arrange crumbed fillets over tomatoes and sprinkle with remaining breadcrumb mixture. Drizzle with the melted butter.
- 5Bake for 20-25 minutes or until fish is just cooked through. Cooking time will depend on the thickness of the fillets.
- 6Serve fish with a baby leaf salad, parsley and lemon wedges.
Notes
Not suitable to freeze or microwave.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
