•  2 cups (100g) fresh sourdough breadcrumbs
•  ¼ cup (60ml) olive oil
•  2 cloves garlic, crushed
•  2 tablespoons olive oil, extra
•  2 cloves garlic, extra, crushed
•  500g cherry tomatoes
•  sea salt and cracked black pepper
•  4 x 140g whole baby red mullet, scaled and cleaned
•  ½ cup chopped flat-leaf parsley leaves

  Preheat the oven to 180°C (355°F). Place the breadcrumbs, olive oil and garlic on a baking tray and toss to combine. Cook for 8–10 minutes or until golden and crunchy. Set aside.

  Pace the extra olive oil, extra garlic, tomatoes, salt and pepper in a baking dish and mix to combine. Top with the red mullet and cook for 15–20 minutes or until the fish is cooked through. Sprinkle with the garlic crumbs and chopped parsley and serve as part of a banquet with the tomato, olive and fetta salad. Serves 4.