* PLUS Cooking time: 6 minutes, Roasting Time: 15 minutes
, or parsley
grated mozzarella or
, preferably different colours
Preheat oven to 400F (200C). Trim crusts from bread, then place slices on a baking sheet. Toast in centre of preheated oven until lightly golden, 3 minutes per side. Or lightly toast in the toaster. Tear into large pieces and place in a food processor. Pulse until coarse crumbs form. Add coriander, cheese, salt and 1 tsp (5 mL) oil. Pulse just until mixed.
Cut peppers into strips. Place in a medium bowl. Drizzle with remaining 1 tsp (5 mL) oil and sprinkle with salt and pepper. Toss to mix. Spray baking sheet with oil. Place fish, skin side down, on sheet. Smear tops with mustard. Top with bread-crumb mixture, gently pressing so it sticks. Scatter peppers around fish. Roast in centre of preheated oven until a knife tip inserted into centre of fish comes out warm, 15 to 18 minutes. Dish up with basmati rice (it cooks faster than regular rice) and dig in.
Nutrition (per serving)
These are like grown-up fish sticks with an herb, cheese and bread-crumb topping.