SIMPLE CHEESE AND TOMATO TOPPED BAKED FISH
1 lb (450 g) white fish fillets – 1 piece per person
salt and black pepper
2 teaspoons lemon juice
2-3 small spring onions or 2-3 teaspoon red or white onion, finely chopped
4 small cherry tomatoes or 2-3 slices small tomato
4 tablespoons grated cheese
4 tablespoons 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
