Fish Tomato Medley

Serves: 4

Ingredients:

1 pound (500 g) fish fillets, skin removed
3 spring onions (shallots), chopped
1 tablespoon chopped parsley
2 ounce (50 g) can anchovies, drained, chopped (optional)
1/4 cup white wine
1 tablespoon lemon juice
Pepper to taste
2 tomatoes, sliced
1/2 cup fresh wholegrain breadcrumbs
1 tablespoon butter

Microwave Method:

1. Place fish into a deep, lightly greased casserole dish.
2. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
3. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
4. Cook for 10-12 minutes on MEDIUM.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place fish into a deep, lightly greased casserole dish.
3. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
4. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.