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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A dish for 2 people, easy to prepare - quick and easy for week night dinners. Serve with mashed potato or rice. Can substitute dried breadcrumbs for fresh which I myself prefer as they are 'chunkier'. Ingredients:
4 small fish fillets |
375 g zucchini |
6 large basil leaves or 1/2 teaspoon dried basil |
400 g tomatoes |
60 g unsalted butter |
2 tablespoons oil |
1 sprig fresh rosemary, 2 . 5cm (1 inch) |
salt and pepper, to taste |
1 tablespoon dry breadcrumbs |
2 teaspoons lemon juice |
15 g unsalted butter, extra |
Directions:
1. 1. Remove any skin or bones from fillets of fish.
2. 2. Slice the zucchini, finely chop basil.
3. 3. Push tomatoes through a sieve.
4. 4. Melt butter in a large pan, add fillets. Cook gently on both sides until golden brown, turning only once. Arrange fillets in base of a greased ovenproof dish.
5. 5. Heat oil in pan, add zucchini, cook until slightly browned. Add rosemary, half the chopped basil, the pureed tomato, salt and pepper. Cook a further 3 minutes, discard rosemary. Spoon mixture over fillets.
6. 6. Combine breadcrumbs with the remaining chopped basil, sprinkle over the zucchini layer. Drizzle lemon juice over top, dot with extra butter.
7. 7. Bake uncovered in moderately hot oven 10-15 minutes until golden brown.
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