Zucchini Fish Bake


Zucchini Fish Bake



  1. Heat the oven to 200˚C. Mix the garlic into a small bowl with the parsley, basil, thyme and 2 Tbsp olive oil. Place the zucchini and tomatoes in a large casserole, pour the herb-flavoured oil over top and then place the fish fillets over the veggies. Chop 1 lemon into quarters and place between the fillets. Season well. 
  2. To make a crumble topping, heat 2 Tbsp olive oil in a frying pan. Add the chillies and the remaining garlic to the pan with the finely grated zest of 1 lemon, bisk and parsley. Fry, stirring, for 3-4 minutes, or until the breadcrumbs are golden and starting to crisp. Sprinkle over the fish. 
  3. Roast for 20 minutes, or until the fish is fully cooked.

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