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Crispy oven-baked fish with lime mango salsa

Crispy oven-baked fish with lime mango salsa

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Bring a bit of zing to dinner time with this vibrant dish of oven-baked fish, served with a sweet and sour mango, lime and tomato salsa.

Ingredients

Panko breadcrumbs

1 cup(s), (60g)

Onion flakes

¾ tsp, dried

Egg(s)

1 large

Skinless white fish, raw

400 g, fillets, cut into 24 pieces

Baby spinach and rocket mix

200 g

Mango

1 medium, ripe, finely chopped

Tomato(es)

1 medium, finely chopped

Fresh coriander

1 tbs, chopped

Lime juice

3 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Lightly spray a large baking tray with oil. Combine panko and onion flakes on a large plate. Lightly beat egg in a shallow bowl. Season fish pieces with salt and pepper.
  2. Working with a few pieces at a time, dip fish in egg, then toss in panko to coat. Arrange crumbed fish in a single layer on prepared tray and lightly spray with oil. Bake for 5 minutes, then turn over and bake for a further 5 minutes or until fish is cooked through and coating is crisp and golden.
  3. Meanwhile, to make salsa, combine all ingredients in a medium bowl. Season with salt and pepper.
  4. Divide spinach and rocket among 4 plates. Top with fish pieces and salsa.

Notes

INGREDIENT TIP: You can use any firm white fish in this recipe – try ling, blue-eye trevalla or snapper.