Sundried Tomato and Mustard Crusted Fish

Serves 4, Prep and Cook: 25 mins

200g jar sundried tomato strips

in oil

1 white bread roll, (100g) cut into

1cm pieces

¼ cup finely grated parmesan 2 tblsps wholegrain mustard 2 tblsps chopped fresh parsley 1 clove garlic, crushed

4 x 200g white thick fish fillets Steamed chat potatoes, steamed zucchini and lemon wedges, to serve

1 Place ¼ cup tomato strips and 1 tblsp of the oil from the jar into a medium bowl. Reserve remaining strips for another use. Add bread, parmesan, mustard, parsley and garlic. Season with salt and pepper. Mix well.

2 Place fish on an oven tray lined with baking paper. Press bread mixture evenly onto fish.

3 Cook in a moderate oven (180C) for 12 to 15 minutes, until fish is cooked through and topping is golden brown.

4 Serve fish with steamed potatoes, steamed zucchini and lemon wedges.

USED IN Curries Potato salads Tuna salads Asian-style salads Soups Casseroles

PERFECT MATCH FOR

VEGIES Potatoes Tomatoes Pumpkin

Sweet potato MEATS Chicken

Lamb

Fish

STAPLES

Rice

Cream

Bacon

Eggs EXTRAS Pesto Mayonnaise Parmesan cheese

STORE

Put unwashed beans in a plastic bag in the refrigerator. Use within four days.

FACT

Bean seeds were brought out with the First Fleet and planted on Norfolk Island in 1788.

TRY

Cook chopped onion and garlic in a generous amount of olive oil until soft. Add trimmed green beans, canned chopped tomatoes and a little water. Simmer, covered, for about 20 minutes, or until beans are really tender. Season well with salt, pepper and 1 tsp of sugar. Serve over pasta or as a vegetable side.