Crunchy topped baked fish fillets
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Shake breadcrumbs, parmesan cheese and chives together then sprinkle over white fish fillets for a crispy fish that will satisfy the whole family
Ingredients
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
Tomato(es)
3 medium, deseeded, coarsely chopped
Red onion
1 medium, thinly sliced
Black olives, drained
⅓ cup(s), (kalamata)
Lemon juice
2 tbs
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Fresh oregano
2 tsp, finely chopped
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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