Snapper and tomato tray bake | Women's Weekly Food

Ingredients

• 500 g ripe tomatoes, chopped
• 2 medium (240g) zucchinis, chopped
• 2 cups (140g) coarse fresh sourdough breadcrumbs
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely grated lemon rind
• ¼ teaspoon ground white pepper
• 4 x150g skinless snapper fillets
• 60 g butter, melted
• baby leaf salad, parsley and lemon wedges, to serve