Mustard and Tomato Crusted Baked Fish

Cook Time 20 Minutes

Servings 4

Ingredients

Butter, for greasing
4 x 150g pieces of blue-eye cod or any firm white-fleshed fish
400g can of chopped tomatoes (fresh may be used instead)
2 French shallots, finely chopped
50ml dry white wine
4 tbs. Dijon mustard
4 tbs. fresh breadcrumbs
3 tbs. olive oil
½ bunch flat leaf parsley, finely chopped
Salt and pepper

Method

Preheat the oven at 180°C and grease an ovenproof baking dish with butter. Scatter the shallots evenly in the dish. Season the fish fillets with salt and pepper and then with the mustard. Place the pieces of fish on the shallots and cover with the chopped tomatoes and bread crumbs. Add the white wine to the dish and finally drizzle the olive oil over the breadcrumbs. Bake for 15-20 minutes. Just before serving sprinkle with freshly chopped parsley.