Step 1

Preheat the grill to medium and the oven to 180°C. Line a tray with baking paper.

Step 2

Place the tomatoes in a food processor with the breadcrumbs, parmesan, parsley and garlic. Whiz to combine, then, with the motor running, slowly add enough of the reserved oil through the feed tube to form a moist crumb.

Step 3

Place the blue-eye fillets on the baking tray and season with salt and pepper. Spread the crumb mixture over the top of each piece, pressing down well to coat.

Step 4

Cook the fish under the grill for 2 minutes or until the crust starts to turn golden, then transfer to the oven for 6 minutes or until the fish is just cooked.

Step 5

Meanwhile, for the lemon mayonnaise, place the mayonnaise, lemon juice and zest in a small bowl and stir to combine.

Step 6

Serve the fish with the beans, mash and lemon halves, drizzled with the lemon mayonnaise and any remaining sundried tomato oil.