4 gurnard fillets
½ red onion, finely chopped
1 clove garlic, crushed
3 tablespoons of olive oil
55g panko breadcrumbs
30g sun blush tomatoes, chopped
1 tablespoon fresh chopped thyme
Sea salt and freshly ground black pepper, to taste
1 red pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 courgette, trimmed and roughly chopped
-Preheat the oven to 200C/gas mark 6.
-Gently fry the onion and garlic in olive oil for five minutes, stirring occasionally. Stir in the breadcrumbs, tomatoes and thyme and cook for one minute. Season and leave to cool.
-Toss the peppers and courgette in the remaining oil and place on a baking sheet. Bake for ten minutes.
-Lay the gurnard fillets over the roasted vegetables and sprinkle the crumb mixture on top of the fish. Bake for 12-15 minutes until the fish is cooked and the crumbs are golden.