Herb Crusted white fish with balsamic roasted tomatoes and new potatoes
Ingredients
4 portions of skinless white fish
4 slices of white bread made into breadcrumbs
2 sprigs of dill
2 sprigs of parsley
1 lemon juiced
400g of vine tomatoes
8 tablespoons of balsamic vinegar
4 table spoons of olive oil
16 baby new potatoes
Method
Finely chop the herbs and mix into the breadcrumbs and use a little lemon juice to make it stick together a bit. Then place on top of the fish and season with a little salt. Bake in a pre-heated oven (180c) for about 6-10 min depending on how thick the flesh is.
Meanwhile cook the new potatoes in boiling salted water strain, cut into halves and season with 2 tablespoons of the oil.
Place the tomatoes on a baking tray and try to keep in 4 bunches with the vine still on.
Drizzle the remaining oil and all the balsamic on top and bake in the same oven for about 3-5 min, until slightly soft.
Serve together using the left over balsamic/tomato juice as a kind of dressing
