Photo of Dill and lemon crusted fish fillets by WW

Dill and lemon crusted fish fillets

3 - 4
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
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.


Ling, raw

480 g, (4x120g)

Breadcrumbs, multigrain

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


2 bunch(es)

Snow peas

300 g

Red onion

1 medium, cut into wedges

Fennel bulb(s)

1 baby, cut into wedges, fronds reserved


60 g


1 medium, cut into wedges to serve


  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.