Herbed Crumbed Fish

SERVES 4 PREPARATION & COOKING 30 MINUTES ½ cup fresh breadcrumbs 1 tablespoon parsley, chopped 1 tablespoon chopped dill, plus

fronds to serve 1 tablespoon grated parmesan finely grated zest of 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 tablespoons olive oil 1. Preheat oven to hot, 200°C. 2. BAKED FENNEL & TOMATOES. Toss fennel and tomatoes on an oven tray with oil. Bake for 10-12 minutes or until light golden and tender.

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

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

PREPARATION TIPS

+ Try bass, ling, blue-eye trevalla or salmon fillets.

+ Use day-old bread for the breadcrumbs – remove crusts and process.

+ If you don’t have cherry tomatoes, use whole tomatoes cut into wedges.