Delicious baked fish with lemon and almond topping.
Prep time:15 mins
Cook time:20 mins
- 140g tub Leggo’s Tomato Paste
- 3 tomatoes, finely chopped
- 1 red onion, finely chopped
- 4 fresh thick white fleshed fish (Snapper, Cod or Ling)
- 1 cup fresh breadcrumbs
- ½ cup flaked almonds
- 50g butter, melted
- Dill sprigs, for garnish
Combine Leggo’s Tomato Paste, tomatoes and onion. Season to taste. Spread mixture over the base of a large baking dish.
Arrange fish fillets in a single layer over the tomato mixture. Combine breadcrumbs, flaked almonds and butter. Sprinkle mixture evenly over the fish fillets.
Bake in the pre heated oven 170°C for 20-25 minutes or until fish is cooked through. Serve sprinkled with dill sprigs.
Cooking time may vary depending upon thickness and the type of fish used.