SIMPLE CHEESE AND TOMATO TOPPED BAKED FISH
1 lb (450 g) white fish fillets – 1 piece per person
salt and black pepper
2 tsp lemon juice
2/3 small spring onions or 2/3 tsp red or white onion, finely chopped
4 small cherry tomatoes or 2/3 slices small tomato
4 tbsp grated cheese
4 tbsp breadcrumbs
Pre-heat oven to 180°C/350°F/Gas 4.
Place the fish in an oven dish. (If not frozen then wipe and trim fillets)
Evenly season pieces with salt and pepper and sprinkle with lemon juice.
Scatter chopped onion and sliced tomato on top.
Top with a layer of grated cheese and then breadcrumbs.
Bake for 30-35 minutes until golden.
Serve with oven chips (which can be cooked in the oven at the same time as the fish – cut cooking time as oven will be at a higher temperature) or potato and a green vegetable.
Recipe: Renette Jacobsen