- Preheat the oven to 220°C/fan 200°C/gas mark 8.
- Lightly oil a large, ovenproof baking dish and lay the tomatoes and broccoli in the base. Top with the fish fillets.
- In a separate bowl, toss together the garlic, breadcrumbs, lemon zest, juice and parsley, and season to taste with black pepper. Gently press the breadcrumb mixture onto the top of the fish.
- Drizzle the oil over the fish and veg, and bake for 10 minutes or until the fish flakes slightly when pressed and the crust is golden and crunchy. Serve immediately with the juices from the dish.