Lemon baked fish with crunchy courgettes

4 servings Preparation: 20 mins, Cooking: 20 mins By Food24
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Ingredients (8)

4 fish — steaks or fillets
40 ml butter
1 garlic — cloves, crushed
15 ml fresh parsley — chopped
4 lemon — or lime, sliced
1 eggs — large
125 ml cornflakes — crumbs or breadcrumbs
8-12 courgettes — halved lengthways
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Preheat the oven to 200°C.

Place the fish on a greased baking tray. Mix the butter, garlic and parsley together and spread a little onto the fish. Place a lemon slice on each piece.

Beat the egg with 15ml of water. Put the crumbs in a shallow dish. Dip the courgettes into the egg then into the crumbs, turning to coat them well. Spread out on a baking tray that has been lined with baking paper.

Bake the fish and the courgettes together in a preheated oven for about 20 minutes, until cooked. Turn the courgettes once during the cooking time. Top the fish with a little butter as soon as it comes out of the oven.

Text and image: Ideas magazine

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