Quick and simple to prepare this is a tasty dish to serve midweek when time is short. Use any white fish fillets and top with tomatoes and a breadcrumb topping. Parsley and lemon gives additional flavour. Serve with mixed vegetables for a wholesome meal which will soon become a firm family favourite. This recipe serves 4 but if you have any leftover, pop into an airtight container and leave in the fridge – eat within 1 day; the sooner you eat it, the best it will taste.
- 4 white fish fillets e.g pollock, haddock, cod etc, skinned
- 2 large tomatoes, sliced
- 50g fresh white or brown breadcrumbs
- 2 tbsp chopped fresh parsley
- Finely grated rind and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 tsp vegetable oil
- 25g Parmesan cheese, grated
Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
Arrange the fish fillets in a wide ovenproof dish. Arrange the tomato slices on top of the fish.
In a small bowl mix together the breadcrumbs, parsley, lemon rind and juice, salt and pepper and oil.
Spoon the breadcrumb mixture over the fish and sprinkle on the cheese.
Bake for 15 – 20 minutes until the fish is cooked through and the topping golden and crisp.
Serve immediately with mixed vegetables and potatoes.
Top tip for making Crunchy topped fish bake
Always make any leftover bread into breadcrumbs and freeze so you always have a handy supply ready to make into a speedy topping.