Makes 2 servings.
Easy, quick and nutritious.
2 skinless Branzino fillets, about 6 ounces each
Freshly ground black pepper
½ cup loosely packed flat leaf parsley
4 halves sun dried tomatoes packed in oil
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Preheat oven to 450F.
Pat fish dry with paper towels and season with salt and pepper on both sides.
Place in an oven proof dish.
Chop the coating ingredients coarsely, combine well in a bowl, and spread on top of the fillets.
Bake for 8 minutes or until the fish has just turned opaque.