Fish Be With You: Tomato Salsa Baked Fish

Tomato Salsa Baked Fish

Ingredients:

Fish Fillet of your choice (I couldn't decide so I experimented with grouper, snapper and salmon)
3 tbsp Extra virgin olive oil
1 cup Panko bread crumbs
4 tbsp Fresh parsley (chopped)
1 Small onion (diced)
1/2 Lemon
1 Packet cherry tomatoes
1/2 tsp Salt
1/2 tsp Pepper
1 tsp balsamic vinegar
1 packet Asparagus

Directions:

1. Pre-heat your oven at 200°C or 400°F.  Line a baking sheet with aluminum foil.
Season the fish fillets with salt, pepper and lemon juice.  Marinate for about 10 minutes in the chiller.

2. Season the panko breadcrumbs with salt and pepper and add the chopped fresh parsley (about 3 tbsp).

3. Prepare the tomato salsa by chopping the onions, fresh parsley and cherry tomatoes.
I just halved my cherry tomatoes, but you can also cut them in quarters if you prefer smaller pieces.  

4. Caramelise the onions for about 2 minutes and mix together with the tomatoes and a the rest of the parsley.
Set aside.

5. Heat about 2 tbsp of olive oil.  Once the pan is hot, sear the fish for about 1-2 minutes on each side (depending on the thickness).  Place the fish back on the lightly greased baking sheet.

6. Add the tomato salsa.
Note: If you pan-sear the fish until fully cooked, you can just top with the salsa and dig in!

7. Top with the panko parsley crumbs.

8. Toss the asparagus with the balsamic vinegar and place on the sides of the baking sheet.  

9. Bake for about 15-20 minutes or until fish are flaky.  Remove from the oven and let rest for about 3 minutes.

10. Plate and Enjoy! :)