This is definitely a hare recipe. You will need:

20 pieces of your favourite seafood. I have included green prawns, mussels and small pieces of barramundi fillet. Cleaned. If you are using mussels, you will need to heat them gently, until they are just opened. Do not cook them through as they will become too tough once they are recooked with the crumb topping.

3/4 cup breadcrumbs

a sprig of fresh thyme, marjoram and rosemary, chopped

1 tablespoons tomato pulp

1-2 tablespoons olive oil

salt and pepper

lemon wedges

Mussels work well in this recipe. To prepare them, I place them in a large pot over the heat and remove the individual mussels as soon as they pop open. At this stage, they should only be partially cooked.

In a bowl, combine all of the ingredients, (except for the fish). The mixture should appear crumbly, but stick together when you press it in your hand. If it is too dry, add some more oil or tomato.

Press some of the breadcrumb mixture onto each piece of fish and place it onto an oven tray.

Grill on low-medium heat for 3-5 minutes, depending on the type of fish used.  Take care not to burn the crumb topping.

Serve immediately with lemon wedges.