1/2 cup coarse breadcrumbs (ciabatta or turkish bread)
1/4 cup flat leaf parsley, roughly chopped
2 teaspoons thyme leaves
Grated rind of 1/2 a lemon
1/4 cup Bega Grated Parmesan Cheese
60g melted butter
4 thick white fish fillets or cutlets eg. rockling (approx 150g each)
Method
TOSS together the vegetables, tomato and garlic with the combined dressing, tomato paste and pepper, mix well. Bake covered in a moderate oven 180°C for 20 minutes
REMOVE cover and cook a further 15 minutes, or until vegetables are tender
COMBINE the crumbs with the parsley, thyme, lemon, parmesan and butter
Season the fish with salt and pepper and place onto a lined oven tray. Top each fillet evenly with the crumb mixture
BAKE in a moderate oven 180°C for 15 minutes or until fish is cooked through and crumbs are golden
SPOON Ratatouille onto serving plates, then top with the fish. Serve immediately
