Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood
Convenience recipes: four or less

Real Living magazine recipe for crusted baked ling with tomato, caper and olive sauce.

INGREDIENTS

70g sourdough or ciabatta bread, torn into pieces
2 tbsp finely grated parmesan
Handful basil leaves, plus extra to serve
1 tbsp olive oil
Sea salt & cracked black pepper
1½ cups tomato passata
1 tsp sugar
2 garlic cloves, minced
1 tbsp baby capers, rinsed
Large handful fresh oregano leaves
100g pitted kalamata olives
600g ling fillets, halved
Steamed vegetables or salad greens, to serve
Crusty bread, to serve

Equipment
Grater
Food processor
Small baking dish
Kitchen spoon
Serving spoon

METHOD

Preheat oven to 180°C (160°C fan). Place bread, parmesan and basil in food processor and pulse to combine. With motor running, add oil until well incorporated. Season with salt and pepper.

Place passata, sugar, garlic, capers, oregano and olives in baking dish. Stir to combine. Season with salt and pepper, to taste (see "Tip").

Season fish with salt and pepper and lay on top of sauce. Press breadcrumb mixture over each fillet and bake in oven for 20 mins, until fish is just cooked and breadcrumbs are golden.

Remove fish from oven and scatter over extra basil. Spoon onto plates and serve with green salad or vegetables and crusty bread.

Tip Go easy with the salt in the sauce as capers and olives are already quite salty.