Tomato-baked herb-crusted fish
| Recipe By: | Zola Nene |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Serving Suggestion: | steamed cous cous to serve |
| Prep Time: | 5 minutes |
Ingredients
- 4 tbsp olive oil
- 2 tbsp garlic, chopped
- pinch chilli flakes
- 1 tbsp thyme, chopped
- 1 tbsp sugar
- 1 tin chopped tomatoes
- salt and pepper
- 800 g hake, deboned and skinless, cut into 4 portions
- 1 cup fresh breadcrumbs (about 6 slices white bread, pulsed in a food processor)
- 2 tbsp fresh parsley, chopped
- 1 lemon, zested
- pinch chilli flakes
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Cooking Instructions
- Preheat oven to 200C
- In a pan, saute some crushed garlic, chilli flakes and thyme in 1 Tbs olive oil.
- Add the tomatoes, sugar and season with salt and pepper.
- Transfer to an oven dish.
- Nestle the fish on top of the tomato mixture.
- Mix together breadcrumbs,3 Tbs olive oil, coriander, lemon zest, chilli flakes and seasoning, then scatter generously onto the fish.
- Place into the hot oven and bake for 15 minutes or until the fish is cooked through and the crumbs are golden.
- Serve with steamed cous cous with lemon wedges on the side.
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