Lemon and Pine Nut Crusted Fish with Zucchini and Tomatoes

Simple, quick, light and summery.

Lemon and Pine Nut Crusted Fish

2 pieces of mild white fish, approx. 150g each in weight

50g pine nuts

A handful of parsley

1 lemon, zested, ½ the juice

Olive oil

Preheat oven to 180C.

Blend pine nuts, parsley, lemon and a splash of olive oil in a food processor. Press crumbed mix on top of each piece of fish.

Put fish on a tray lined with baking paper in the oven for 10-15 minutes or until cooked and the crust is golden.

Zucchini and Tomatoes

2 cloves garlic, sliced*

2 small zucchini, sliced lengthways

10 cherry tomatoes, sliced in half

2 spring onions, green parts only, finely sliced

Shaved parmesan, to serve

Heat olive oil in a medium pan with garlic. Fry until garlic has released flavor and begins to brown. Remove the garlic from the pan and discard. Add zucchini to pan and cook until it begins to soften. Add tomatoes and spring onions and toss until cooked. Serve on plates sprinkled with parmesan.

* Garlic can be infused in oil to release flavours, provided the actual cloves are removed afterwards. Alternatively, use a pre-infused garlic oil.