Ingredients:
1 1/2 tablespoons olive oil
4 haddock fillets
50 g fresh white breadcrumbs
50 g mature cheddar cheese, grated
1 tablespoon fresh parsley, chopped
50 g semi sun-dried tomatoes packed in oil, drained ( Sunblush)
salt and pepper, to taste
Directions:
Preheat your oven to 220 C/425 F/Gas 7.
Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.