Lemon baked fish with crunchy courgettes
|4||fish — steaks or fillets|
|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|
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