2 pieces of coley fillets – about 600g (cut into two), you can use also frozen white fish fillets and bake them without defrosting
3 tbs sundried tomato puree
2 tbs Carotino oil
4-6 tbs grated Parmesan cheese
non-stick (Teflon) baking sheet
Place coley on baking tray lined with non-stick baking sheet. In a little container combine Carotino oil with sundried tomato puree and spread over the fish using the brush. Sprinkle with Parmesan and bake in oven preheated to 180°C (356°F) until fish is ready.
Serve 4 people.