EASY CRUNCHY FISH TRAY BAKE

SERVES: 4

INGREDIENTS

600g frozen crumbed whiting fish fillets

1 tbsp finely grated parmesan

2 tsp dried oregano leaves, finely chopped

2 x 250g punnets sweet berry vine tomatoes 2 zucchini, thickly sliced 180g baby stuffed peppers, drained

1/2 small red onion, thinly sliced into rings ● 30g baby rocket (optional) ● 1 lemon, cut into wedges, to serve

METHOD

1. Preheat the oven to 210C/190C fan-forced. Grease a large baking tray. Place the fish fillets on the prepared tray. Scatter the parmesan and oregano over the fish.

2. Add the tomatoes, zucchini and stuffed peppers to the tray. Scatter the onion rings over the top. Season well. Spray with olive oil. Bake for 15-18 minutes or until the fish is golden and cooked through.

3. Divide the fish and vegetables among plates and serve with the rocket and lemon wedges.

TIP: Replace the whiting fillets with four fresh salmon fillets, if you like. The cooking time may be a little shorter.

Recipe: Kerrie Ray Photo: Guy Bailey