Enjoy simple but tasty and presentable fish dish.

1. Preheat oven to hot, 200°C.

2. BAKED FENNEL & TOMATOES:
Toss fennel and tomatoes on an oven tray with oil. Bake for 10-12 min or until light golden and tender.

3. In a small bowl, combine breadcrumbs, parsley, dill, parmesan and zest.

4. Press crumb mixture firmly and evenly onto each fillet. Arrange fish on top of fennel mixture. Bake for 10 minutes or until fish is golden and cooked through. Serve topped with reserved dill fronds and crusty bread.

TIPS:
Try sea bass, ling, blue-eye trevalla or salmon fillets. Use day-old bread for the breadcrumbs - remove crusts and process. If you don't have cherry tomatoes, use whole tomatoes cut into wedges.