Dill and lemon crusted fish fillets
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Once you try this dill and lemon crust you’ll never just want to use these as a garnish for fish. Baking infuses the whole fillet with these zesty flavours so you’ll love every mouthful.
Ingredients
Ling, raw
480 g, (4x120g)
Multigrain breadcrumbs
105 g, (105g) wholemeal
Fresh lemon rind
1 tbs, plus extra to serve
Fresh flat-leaf parsley
¼ cup(s)
Fresh dill
1 tbs, coarsley chopped
Asparagus
2 bunch(es)
Snow peas
300 g
Red onion
1 medium, cut into wedges
Fennel
1 baby, cut into wedges, fronds reserved
Rocket
60 g
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on the prepared tray.
2
Process breadcrumbs, rind, parsley and dill in a food processor until combined. Season with salt and pepper. Press breadcrumb mixture over top of fish and lightly spray with oil. Bake for 15 minutes or until fish is just cooked through.
3
Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook asparagus, snow peas, onion and fennel wedges for 2 minutes each side or until just tender.
4
Serve vegetables, rocket and fish with lemon halves.
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