Ready in 50 minutes
1) In a bowl mix chopped fresh tomato, chopped onion, canola oil, parsley, rosemary, pepper and lemon juice
2) Pack skinless side of the fish with mixture and then lay second skin layer ontop, use two teaspoons of lemon juice to base the fillets and use excess mixture to pack the fillets for flavour
3) Sprinkle bread crumbs over the fish and cover the surface
4) Pre heat the oven to 200c and cook on 180 for 40-50 mins, check for when the bread crumbs are golden and fish is ready to eat.