Crunchy topped baked fish fillets
grated parmesan cheese
2 tbs, finely chopped
reduced fat oil spread
1 tbs, melted
2 medium, deseeded, thinly sliced
3 medium, deseeded, coarsely chopped
1 medium, thinly sliced
black olives, drained
⅓ cup(s), (kalamata)
1 clove(s), crushed
2 tsp, finely chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray.
- Combine breadcrumbs, parmesan, chives and spread in a medium bowl. Press breadcrumb mixture onto fish. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 12–15 minutes or until fish is cooked through and topping is golden and crisp.
- Meanwhile, combine cucumber, tomatoes, onion and olives in a large bowl. Toss gently to combine. Whisk juice, oil, garlic, oregano and 1 tablespoon water in a small bowl. Add dressing to salad and toss gently to combine. Serve fish with salad and lemon wedges.