Ingredients

The following ingredients have 1 Servings
  • 180 g white fish
  • 2 medium tomatoes cut in half
  • 3 tbsp of breadcrumbs
  • 1 tbsp freshly chopped parsley
  • 1 tsp dried mixed herbs
  • 1 clove of garlic crushed
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp olive oil
  • 1 tbsp water
  • Freshly ground salt and pepper for seasoning
  • Low calorie olive oil spray
  • 1 tbsp freshly squeezed lemon juice

Instruction

  • Pre-heat medium grill
  • Mix the breadcrumbs, chopped parsley, dried herbs, garlic, lemon zest, olive oil and water together in a bowl and season with a little salt and pepper.
  • Cover the bottom of a shallow oven proof dish with aluminium foil and using the low cal olive oil spray, lightly spray this.
  • Place the fish and the tomatoes cut side up into the dish.
  • Spread the breadcrumb mixture over the fish and the tomato halves
  • Place the ovenproof dish under the grill and grill for approximately 10 – 15 minutes. Do not have the dish too near the top of the grill or else you will burn the breadcrumbs.
  • Once the fish is cooked through and the breadcrumbs are golden brown remove the dish.
  • Serve the fish on a bed of salad leaves and sprinkle the lemon juice over.