Crunchy baked fish with apple slaw
High fibre wholemeal bread
1 slice(s), very finely chopped
Fresh flat-leaf parsley
2 tsp, finely chopped
Fresh lemon rind
1 tsp, grated
500 g, (Buy 4 x 125g) or any firm white fish fillet
2 medium, 1 red, 1 green, unpeeled, cut into matchsticks
400 g, thinly shredded (see tip)
1 stick(s), thinly sliced diagonally
½ small, thinly sliced
Fresh red chilli
1 whole, deseeded, thinly sliced
1 medium, cut into wedges to serve
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Combine bread, parsley, fennel seeds, lemon rind and 2 tsp oil in a bowl. Season. Place fish on prepared tray and press bread mixture over top of each fillet. Bake for 12 minutes or until fish is just cooked and bread is golden.
- Meanwhile, place apple, brussels sprouts, celery, onion, poppy seeds, chilli, lemon juice and remaining oil in a large bowl. Season and toss to combine. Serve fish with coleslaw.