HERBED CRUMBED FISH

SERVES 4 PREP 5 MINS COOK 25 MINS

½ cup fresh breadcrumbs 1 tbsp chopped parsley 1 tbsp chopped dill, plus fronds to serve 1 tbsp grated parmesan finely grated zest 1 lemon 4 x 125g white fish fillets crusty bread, to serve BAKED FENNEL & TOMATOES 1 fennel, trimmed, sliced, fronds reserved 250g cherry tomatoes 2 tbsp olive oil

1 Preheat oven to hot, 200°C.

2 BAKED FENNEL & TOMATOES Toss fennel and tomatoes on an oven tray with oil. Bake 10-12 minutes until light golden and tender.

3 In a small bowl, combine breadcrumbs, parsley, dill, parmesan and zest.

4 Press crumb mixture evenly onto each fillet firmly. Arrange fish on top of fennel mixture. Bake 10 minutes until fish is golden and cooked through. Serve topped with reserved dill fronds and crusty bread.

F PREPARATION TIPS Use bass, ling, blue-eye trevalla or salmon fillets. F Use day-old bread for the breadcrumbs, remove crusts and process. F If you don’t have cherry tomatoes, use whole tomatoes cut into wedges.