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Photo of Fish, dill and lemon loaf by WW

Fish, dill and lemon loaf

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 30 min
20 min
1 hr


Red capsicum

150 g, halved, coarsely grated

White self-raising flour

1¼ cup(s), (185g)


1 medium

Egg white

2 medium


60 g, melted

99% fat-free plain yoghurt

125 g

Skinless white fish

180 g, skinless and boneless, finely chopped

Fresh dill

2 tbs, chopped

Fresh chives

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh lemon rind

1 tbs, finely grated


1 tsp, pink variety, crushed


1 medium, sliced


  1. Do not preheat oven. Using your hands, squeeze excess liquid from capsicum. Place flour with a pinch of salt in a large bowl and make a well in centre. Whisk in egg, egg whites, butter and yoghurt until combined.
  2. Add fish, capsicum, dill, chives, parsley, rind, peppercorn and season with salt.
  3. Pour mixture into WW Loaf Tin and place a few extra lemon slices on top. Place tin in cold oven and turn to 160°C. Bake loaf for 1 hour or until cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature, or store in an airtight container in the fridge when cooled.


TIPS: The WW Loaf tin is available for purchase at the WW Online Shop ( Grate the cut side of the capsicum which will leave you with the skin to discard at the end. You will need 2 lemons for this recipe. Add 2 green shallots (finely chopped) in step 2 or swap white fish for salmon.