Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.
- Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.
- Place the tomatoes in a food processor with the breadcrumbs, parmesan, parsley and garlic. Whiz to combine, then, with the motor running, slowly add enough of the reserved oil through the feed tube to form a moist crumb.
- Place the blue-eye fillets on the baking tray and season with salt and pepper. Spread the crumb mixture over the top of each piece, pressing down well to coat.
- Cook the fish under the grill for 2 minutes or until the crust starts to turn golden, then transfer to the oven for 6 minutes or until the fish is just cooked.
- Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.
- Serve the fish with the beans, mash and lemon halves, drizzled with the lemon mayonnaise and any remaining sundried tomato oil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set