Ingredients:

1kg Red Gurnard fillets
1 red onion, finely chopped
2 clove garlic, crushed
6 x 15ml spoons (6 tablespoons) olive oil
110g (2oz) dried breadcrumbs
60g (1oz) sun blush tomatoes, chopped
2 x 15ml spoon (2 tablespoon) fresh chopped thyme
Salt and black pepper
2 red pepper, deseeded and roughly chopped
2 yellow pepper, deseeded and roughly chopped
2 courgette, trimmed and roughly chopped

Method:

Preheat the oven to 200 C/400 F, Gas Mark 6. Gently fry the onion and garlic in 2 x 15ml spoons (2 tablespoons) of the olive oil for 5 minutes, stirring occasionally. Stir in the breadcrumbs, tomatoes and thyme and cook for 1 minute. Season and leave to cool. Toss the peppers and courgette in the remaining oil and place on a baking sheet. Bake for 10 minutes. Lay the gurnard fillets over the roasted vegetables and sprinkle the crumb mixture on top of the fish. Bake for 12-15 minutes until the fish is cooked and  the crumb golden. Serve.