Snapper and tomato tray bake
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.