Snapper and tomato tray bake

Prep 0 h : 20 m
Cook 0 h : 25 m


  • 500g ripe tomatoes, chopped

    240g courgettes, chopped

    140g coarse fresh sourdough breadcrumbs

    1 tsp finely chopped fresh rosemary

    1 tsp finely grated lemon rind

    ¼ tsp ground white pepper

    4 x150g skinless snapper fillets

    60g butter, melted

    Baby leaf salad, parsley and lemon wedges, to serve


  • Preheat the oven to 200°C. Combine the tomato and courgette in a medium baking dish; season generously with seal salt flakes and pepper.

    Combine the breadcrumbs, rosemary, rind pepper in a shallow bowl. Press the breadcrumbs onto the fillets. Arrange crumbed fillets over tomatoes and sprinkle with remaining breadcrumb mixture.

    Drizzle with the melted butter. Bake for 20-25 mins or until fish is just cooked through. Cooking time will depend on the thickness of the fillets.

    Serve fish with a baby leaf salad, parsley and lemon wedges.