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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Controlled pour dispenser — drizzle olive oil without glugging
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Linen bread bag — keeps artisan bread crusty, prevents staling
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Controlled pour dispenser — drizzle olive oil without glugging
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Linen bread bag — keeps artisan bread crusty, prevents staling
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preheat your oven to 220c/425f/gas 7. coat a baking tray with 1/2 tsp olive oil and place the fish on top. mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets. place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil. roast for approx 10 minutes until the crust becomes golden and the fish is cooked. times may vary depending on the thickness of your fish, if it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.