Self-Crusted Fish with Herb- Roasted Tomatoes
( SERVES 2 )
You'd think fish baked under this crust could be overly salty but it isn't; instead, it tastes clean and fresh. The idea of a vegetable baked under a thick blanket of herbs and breadcrumbs has always appealed, and it's something I do with zucchini as well as tomatoes.
Herb Roasted Tomatoes
To prepare Self-Crusted Fish:
- Preheat the oven to 200 degC. In a large bowl whisk the salt and egg whites until light and fluffy. (Do not be tempted to taste it.) Cover a baking sheet with baking paper.
- Pat the fish fillets dry with paper towels, then season with thyme leaves and a splash of olive oil. Cover the fish in the salt mixture, making sure there are no gaps. Place the fillets on the baking paper, then bake in the oven for 20-25 minutes until the crust is golden brown and hardened.
- Remove from the oven and let the fish rest. Break the crust with the back of a knife and discard all the pieces. This seems a shame after all your hard work, but you don't want to eat it. Carefully remove the cooked fish and serve.
To prepare Herb-Roasted Tomatoes:
- Use the same oven temperature. Remove the cores using a sharp knife. Cut the tomatoes in half around the equator and give them a gentle squeeze to remove the seeds and juice.
- Put the tomatoes into a baking dish. Place the breadcrumbs in a bowl. Finely chop the white of the spring onions and 2cm of the green leaves, then add to the breadcrumbs.
- Chop the basil and parsley and stir through the crumbs. Finely chop the garlic, shred the thyme leaves from the stalks and sprinkle through the mixture. Season with salt and pepper, cover the tomatoes with the mix and splash with a little olive oil. Bake for 20 minutes until golden, then serve.