Preparation Time: 10 minutes
Cooking Time: 16 minutes
Perfect for: Light Dinner, Herby, Zesty
- Preheat the oven to 220 °C / 200 °C fan-forced and line a large baking tray with baking paper. In a medium mixing bowl, mix breadcrumbs and Tuscan blend, then pour over half the olive oil and stir to evenly coat the breadcrumbs. Reserve ¼ of the mixture for the final step.
- Place the fish fillets onto the baking tray and press the panko mixture lightly onto the top of the fillets.
- Bake the fillets for 10-15 mins, or until the crust is golden and the fish is cooked through. To check if the fish is ready, take a fork and gently push into the thickest part of the fillet and twist gently. If the fish flakes easily, then you’re done!
- While the fish is baking, heat remaining olive oil in a heavy-based pan on medium-high. Add the cherry tomatoes and cook, undisturbed, for 3 mins until the tomatoes are lightly blistered and charred. Add garlic and cook further for another minute until fragrant (be careful not to burn the garlic). Then take the pan off the heat, stir in the olives and capers, and set aside.
- olive mixture. Scatter reserved panko crumbs over the tomato and serve with lemon wedges and your favourite crusty bread. Enjoy!
DID YOU KNOW?
Feel like your breadcrumbs look a little dry in step 1? Drizzle some extra olive oil until they are well coated as this will ensure they get nice and crispy when baked!
Panko is typically made from crustless white bread that is processed into large flakes and then dried. This means they don’t tend to absorb as much oil as normal breadcrumbs, and as a result stay crispier for longer. Regular breadcrumbs can be made from a variety of bread types and are usually ground much finer than panko.
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