Name: Parsley crumbed fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 thick white boneless fish fillets; 1 cup soft fresh breadcrumbs; 1/4 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves extra; 1/4 cup grated mozzarella cheese; 2 tablespoon vegetable or olive oil; 2 medium zucchini, sliced; 250 gram cherry tomatoes; 1 medium yellow capsicum, chopped; salad leaves and lemon wedges, to serve

Parsley crumbed fish

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

4 thick white boneless fish fillets

1 cup soft fresh breadcrumbs

1/4 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves extra

1/4 cup grated mozzarella cheese

2 tablespoon vegetable or olive oil

2 medium zucchini, sliced

250 gram cherry tomatoes

1 medium yellow capsicum, chopped

salad leaves and lemon wedges, to serve

Method

1.Preheat oven to 200°C/280°C fan forced. Line a large baking tray with baking paper. Place fish on prepared tray. Combine crumbs, parsley and mozzarella in a small bowl. Season. Press mixture over top of fish. Drizzle with half the oil. Bake for 12 minutes or until light golden and cooked.

2.Meanwhile, preheat a large char-grill pan over high heat. Add zucchini, tomatoes and capsicum. Cook, in batches, for 2 minutes or until golden and just soft. Transfer to a medium heatproof bowl. Add remaining oil and extra parsley toss to combine. Season.

3.Serve fish with vegetables, salad leaves and lemon wedges.

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Ingredients

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