Ingredients
4 thick fish fillets, skin off (blue eye or barramundi)
3 small tomatoes thickly sliced
1 1/3 cups fresh white breadcrumbs
1/4 cup kalamata olives chopped
1/2 small red onion finely chopped
2 tbsp chopped parsley
1 garlic clove crushed
finely grated zest and juice of 1 lemon
steamed beans, sugar snap peas to serve
Method
Preheat oven to hot, 200°C.
Line a large baking dish with baking paper.
Place fish in single layer in prepared dish.
Season to taste.
Arrange tomato over fish.
In a bowl, combine remaining ingredients and sprinkle evenly over fillets, pressing mixture on firmly. Spray well with olive oil.
Bake for 15-20 mins (depending on thickness of fish), until cooked and crumbs are golden. Serve with beans and peas.
TIP
You can add a little grated parmesan to the crumb mixture, if liked.
