Baked ling with herb, horseradish and tomato crust

Fishboxer Carolyn Malkiewicz from Peterborough

Ingredients

white fish fillet 

fresh coriander

parsley leaves

7 cherry tomatoes 

2 gloves of garlic

half a teaspoon of horseradish sauce 

zest of a lemon

salt and pepper

breadcrumbs 

fresh, seasonal veg

Method

Put the coriander, parsley, tomatoes, garlic, horseradish, lemon zest and seasoning into a small blender.

Blitz the ingredients into a paste and mix into some breadcrumbs.

Spread the mixture onto the fish fillets and pop them in the oven for 20 mins, gas mark 6.

Cook veg while fish is in oven.

Enjoy!