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Photo of Fish, dill and lemon loaf by WW

Fish, dill and lemon loaf

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 or natural yoghurt, unsweetened

125 g

Skinless white fish, raw

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 a non-stick silicon 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: 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.