Fish with tomato and garlic breadcrumbs
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Time to make:
25 mins, prep 15 mins, cook 10 mins
$4.16 per serve
(at time of publication)
Full ingredients list:
- 600g white fish fillets (we used blue eye)
- 1 teaspoon olive oil
- 1 lemon, cut into wedges
- cooking oil spray
- 1 1/2 cups (75g) fresh, coarse sourdough breadcrumbs
- 2 cloves garlic, crushed
- 250g cherry tomatoes, halved
- 1/3 cup chopped flat-leaf parsley
- large mixed salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat barbecue or chargrill pan to high. Brush fish with oil. Cook for 2–3 minutes on each side, or until flesh is opaque and cooked through. Cook lemon wedges for 1 minute on each side, until warm and showing grill lines. Set aside and keep warm.
Step 2 Toss breadcrumbs and garlic together. Spray a large frying pan with oil and place over high heat. Cook breadcrumb mixture, tossing, for 2–3 minutes, until golden and crisp. Add tomatoes to pan and cook for 1 minute, until softened. Stir through parsley. Serve mixture over fish, with salad and lemon.
About this recipe
First published: January 2011