Preparation Instructions:

1. Preheat oven to 400 degrees. Trim crusts from bread, then place slices on a baking sheet. Toast in center 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 teaspoon oil. Pulse just until mixed.

2. Cut peppers into strips. Place in a medium bowl. Drizzle with remaining 1 teaspoon oil and sprinkle with salt and pepper. Toss to mix. Spray baking sheet with oil. Place fish, skin side down, on sheet. spear tops with mustard. Top with bread crumb mixture, gently pressing so it sticks. Scatter peppers around fish. Roasts in center of preheated oven until a knife tip inserted into center of fish comes out warm, 15 to 18 minutes. Dish up with basmati rice (it cooks faster than regular rice) and dig in.

Per serving: 383 calories; 31.2 g protein; 21.9 g fat; 14.1 g carbohydrates; 505 mg sodium; 1.5 g fibre.

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