ROASTED FISH WITH CHEESE

FISH is an important part of the Mediterranean diet, and eating it regularly is thought to have a protective effect on the brain. Serves 2 Prep 10 mins Cook 27 mins l l PER SERVING 349 cals PROTEIN 24g CARBS 8g

FAT 24g FIBRE 3g

1 medium courgette, cut into roughly 1.5cm chunks 120g roasted red peppers from a jar, drained and roughly sliced 2 tsp extra-virgin olive oil Salt and freshly ground black pepper 2 sea bream or sea bass fillets (each around 90g)

For the topping

20g wholegrain sourdough bread, blitzed into breadcrumbs 20g mature Cheddar, coarsely grated Few sprigs fresh parsley, leaves finely chopped Finely grated zest ¼ lemon, plus extra lemon wedges, to serve

PREHEAT the oven to 200c/180c fan/ gas 6. Place the courgette and roasted pepper pieces on a small baking tray, drizzle over the oil, season with black pepper and toss together lightly. Roast for around 15 minutes. Meanwhile, mix the breadcrumbs, cheese, parsley and lemon zest together in a small bowl to make the topping. Season with a little salt and lots of ground black pepper. Remove the tray from the oven and turn the courgette and pepper pieces. Place the fish fillets on the vegetables, skin-side down, and sprinkle the breadcrumb mixture on top of the fish. Bake for about 12 minutes, or until the fish is cooked and the crumbs are lightly browned. Serve with lots of green vegetables or a large mixed salad and extra lemon wedges for squeezing over.