Name: Herbed crumbed fish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup fresh breadcrumbs; 1 tablespoon parsley, chopped; 1 tablespoon chopped dill, plus fronds to serve; 1 tablespoon grated parmesan; finely grated zest of 1 lemon; 4 x 125g white fish fillets; crusty bread to serve; Baked fennel and tomatoes; 1 fennel bulb, trimmed, sliced, fronds reserved; 250 gram cherry tomatoes; 2 tablespoon olive oil

Herbed crumbed fish

At only $3.90 per serve, this herbed crumbed fish recipe is the perfect example of how you can enjoy delicious fare on a budget. Serve with baked fennel, tomatoes and crusty bread for a stunning weeknight meal

Serves 4

Prep

Cook

25M

Total

30M

This recipe first appeared in Woman’s Day.

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Ingredients

1/2 cup fresh breadcrumbs

1 tablespoon parsley, chopped

1 tablespoon chopped dill, plus fronds to serve

1 tablespoon grated parmesan

finely grated zest of 1 lemon

4 x 125g white fish fillets

crusty bread to serve

Baked fennel and tomatoes

1 fennel bulb, trimmed, sliced, fronds reserved

250 gram cherry tomatoes

2 tablespoon olive oil

Method

1.Preheat oven to hot, 200°C.

2.For the baked fennel and tomatoes: Toss fennel and tomatoes on an oven tray with oil. Bake for 10-12 minutes until light golden and tender.

3.In a small bowl, combine breadcrumbs, parsley, dill, parmesan and lemon zest.

4.Press crumb mixture evenly onto each fillet firmly. Arrange fish on top of fennel mixture. Bake for 10 minutes until fish is golden and cooked through. Serve topped with reserved dill fronds and crusty bread.