Italian Fish with Zucchini

Italian Fish with Zucchini

INGREDIENTS:
4 small fish fillets
375g zucchini
6 leaves fresh basil
400g can tomatoes
60g butter
2 tablespoons oil
2.5cm sprig rosemary
1 tablespoon packaged breadcrumbs
2 teaspoons lemon juice
20g butter, extra

RECIPE:
Remove skin from fish fillets, remove bones. Slice zucchini, finely chop basil. Push tomatoes with their liquid through sieve to remove seeds. Melt butter in a large pan, add fillets. Cook gently on both sides until golden brown, turning once. Arrange fillets in single layer in base of greased ovenproof dish. Heat oil in pan, add zucchini, cook, stirring, until browned. Add rosemary, half the basil and the tomato. Cook further
3 minutes, discard rosemary. Spoon mixture over fillets. Combine breadcrumbs with the remaining chopped basil, sprinkle over the zucchini layer. Drizzle lemon juice over top, dot with extra butter. Bake, uncovered, in moderately hot oven about 10 minutes or until golden brown.
Serves 2.

Recipe best made just before serving. Not suitable to freeze. Not suitable to microwave.

 
 
 

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