1. 1. Remove any skin or bones from fillets of fish. 2. 2. Slice the zucchini, finely chop basil. 3. 3. Push tomatoes through a sieve. 4. 4. Melt butter in a large pan, add fillets. Cook gently on both sides until golden brown, turning only once. Arrange fillets in base of a greased ovenproof dish. 5. 5. Heat oil in pan, add zucchini, cook until slightly browned. Add rosemary, half the chopped basil, the pureed tomato, salt and pepper. Cook a further 3 minutes, discard rosemary. Spoon mixture over fillets. 6. 6. Combine breadcrumbs with the remaining chopped basil, sprinkle over the zucchini layer. Drizzle lemon juice over top, dot with extra butter. 7. 7. Bake uncovered in moderately hot oven 10-15 minutes until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
