spanish crumbed fish

serves 4-6

Ingredients

4-6 crumbed fish

1 red onion, thinly sliced

2 small fennel bulbs, thinly sliced lengthways  
400g cherry  tomatoes cut in half
75g stuffed green olives  
1 tablespoon baby capers
1 teaspoon paprika  
1 teaspoon cumin seeds 
1 tablespoon olive oil  
Flat-leaf parsley leaves, to serve 

Serve with (optional)
Lemon wedges
Steamed potatoes, pumpkin, sweet potato, broccoli, carrot

Dietary substitutions

• Crumbed Fish ... try covering hard tofu or eggplant with breadcrumbs (gluten free if necessary)

Method

1. Preheat oven to 200C. 
2. Line baking tray with crumbed fish
3. Scatter over the onion, fennel, tomatoes, olives and capers.
4. Sprinkle evenly with paprika and cumin seeds. 
5. Lightly drizzle the fish and vegetables with oil.
6. Bake for 20 minutes or until the fish is just cooked and tomatoes are tender. 
7. Sprinkle with parsley.
8. Serve with lemon wedges, and steamed vegetables