Snapper and tomato tray bake

SERVES 4 PREP AND COOK TIME 35 MINUTES

500g 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

1/4 teaspoon ground white pepper

4 x150g skinless snapper fillets 60g butter, melted baby leaf salad, parsley and lemon wedges, to serve 1 Preheat the oven to 200°C (180°C fan-forced). 2 Combine tomato and zucchini in the base of a medium baking dish; season well with sea salt flakes and pepper. 3 Combine the breadcrumbs, rosemary, rind and pepper in a shallow bowl. Press the breadcrumbs onto the fillets. 4 Arrange crumbed fillets over tomatoes and sprinkle with remaining breadcrumb mixture. Drizzle with the melted butter. 5 Bake for 20-25 minutes or until fish is just cooked through. Cooking time will depend on the thickness of the fillets. 6 Serve fish with a baby leaf salad, parsley and lemon wedges. Not suitable to freeze or microwave.