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Photo of Crunchy topped baked fish fillets by WW

Crunchy topped baked fish fillets

Total Time
30 min
15 min
15 min
Shake breadcrumbs, parmesan cheese and chives together then sprinkle over white fish fillets for a crispy fish that will satisfy the whole family


Ling, raw

600 g

Panko breadcrumbs

45 g

Grated parmesan cheese

2 tbs

Fresh chives

2 tbs, finely chopped

Reduced fat oil spread

1 tbs, melted

Lebanese cucumber

2 medium, deseeded, thinly sliced


3 medium, deseeded, coarsely chopped

Red onion

1 medium, thinly sliced

Black olives, drained

cup(s), (kalamata)

Lemon juice

2 tbs

Olive oil

1 tbs


1 clove(s), crushed

Fresh oregano

2 tsp, finely chopped


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray.
  2. Combine breadcrumbs, parmesan, chives and spread in a medium bowl. Press breadcrumb mixture onto fish. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 12–15 minutes or until fish is cooked through and topping is golden and crisp.
  3. Meanwhile, combine cucumber, tomatoes, onion and olives in a large bowl. Toss gently to combine. Whisk juice, oil, garlic, oregano and 1 tablespoon water in a small bowl. Add dressing to salad and toss gently to combine. Serve fish with salad and lemon wedges.


TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, barramundi or flathead.