Crumbed Fish with Tomatoes and Olives
Instantly up your vegie intake with this delicious seafood dish!
2 tbs olive oil
680g small tomatoes, quartered
3 tbs pitted kalamata olives, chopped
1 tbs chopped marjoram
4 firm white-fleshed fish fillets such as ling (170g each)
1/4 cup fresh wholemeal breadcrumbs
Ingredients
2 garlic cloves, smashed2 tbs olive oil
680g small tomatoes, quartered
3 tbs pitted kalamata olives, chopped
1 tbs chopped marjoram
4 firm white-fleshed fish fillets such as ling (170g each)
1/4 cup fresh wholemeal breadcrumbs
Method
1. Heat grill. Cook garlic in 1 tbs oil in a grill-safe pan over medium heat, 1 minute. Add tomatoes, olives and marjoram. Simmer until tomatoes have wilted, 5 minutes. Add fish, skin side down, and cook until almost done, about 6 minutes.
2. Top fish with breadcrumbs. Place pan under grill and cook until crumbs are golden and fish is cooked, 1 to 2 minutes.
3. Serve fish with sauce and drizzle with remaining oil.
Notes
NUTRITIONAL INFO PER SERVING
1,281 kJ (306 cal), 37g protein, 9g carbs, 2g fibre, 13g fat (1.5g sat fat), 232mg sodium
- Author:
- Photographer:
- Quentin Bacon
