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Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

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Coriander and chilli-crumbed fish with chunky tomatoes

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 cup breadcrumbs
1/2 cup coriander, chopped
2 cloves garlic, crushed
1 chilli, freshly chopped
600 g white-fleshed sustainable fish, filleted
2 T olive oil
Chopped tomatoes, for serving
Parsley, for serving
Lemon juice, for serving
Butter, for frying

Method

Preheat the oven to 180°C.

Place the breadcrumbs, chopped coriander, crushed garlic and freshly chopped chilli in a bowl.

Fry the fish in olive oil on both sides until golden.

Place on a baking tray and pat the crumb mixture over the fish. Finish off in the oven for 5 minutes, or until cooked to your liking.

Serve with chopped tomatoes pan-fried in butter, parsley and lemon juice.