Easter is a foodie’s dream time. All sorts of opportunities to make things you might not normally make, and excuses to indulge in a way that you can claim is OK because ‘it’s only once a year’. I think fish on Good Friday is a very good idea – regardless of your religious commitment, it is a healthy choice, and there are so many ways to make fish delicious. One of my favourite fish to eat is bream. It is a white fleshed fish, so it is mild, but it has a lovely sweetness and good texture.
- 4 good sized bream fillets
- 2 T butter
- 1 clove garlic, crushed
- 2 tomatoes, finely diced
- 1 1/4 c fresh breadcrumbs
- 4 T chopped semi-dried tomatoes, finely chopped
- 1 t dried oregano
- 1T fresh basil, finely chopped
- 3 T butter, extra
Melt 2 t butter with fresh tomatoes and garlic. Spread evenly over baking pan just large enough to contain fish with no overlap. Lay fish over the base. Melt extra butter and mix it with remaining ingredients until well combined and crumbly. Spread evenly over fish and press down lightly. Cook in moderate oven about 15 minutes or until fish is just cooked.