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Gremolata is an Italian mixture of parsley, lemon rind and garlic. This recipe uses the gremolata with breadcrumbs to make a tasty topping for fish, which is baked with tomatoes and zucchini and served with a saffron mash.
For a special occasion, bake the fish fillets in individual ovenproof dishes. Slice the tomatoes, and replace the zucchini with one red or yellow capsicum, seeded and chopped. Place a piece of fish in each dish and arrange the sliced tomatoes on top. Scatter over the capsicum and then the breadcrumb mixture, and bake for 20 minutes. Garnish with wedges of lemon.
• If you want to make an oaty topping, you can replace a third of the breadcrumbs with rolled oats. You can also replace the lemon rind with orange rind and add some snipped fresh chives to the breadcrumb topping.
Tomatoes are full of healthy compounds, like vitamin C and carotenoids, which act as antioxidants and may protect against heart disease and cancer. When you cook tomatoes, the antioxidant lycopene becomes more readily available to the body; a small amount of oil, as in this recipe, is thought to help its absorption by the body.