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Photo of Gremolata crumbed flathead with yoghurt tartare by WW

Gremolata crumbed flathead with yoghurt tartare

Total Time
30 min
15 min
15 min
The secret to this tasty fish dish is the crumb made from fresh bread crumbs, parsley, capers and lemon zest.


99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh flat-leaf parsley

¾ cup(s), coarsely chopped

Capers, rinsed, drained

1 tbs

Grapes, cornichon, raw

25 g, (3 baby) chopped

Fresh lemon rind

2 tsp, finely grated

Breadcrumbs, multigrain

105 g, (1 1/2 cups)


2 clove(s), finely chopped


1 medium

Flathead, raw

600 g, (8x75g fillets)

Plain flour

¼ cup(s), (35g)


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. For the yoghurt tartare, combine yoghurt, 2 teaspoons of the parsley, 1 teaspoon each of the capers and cornichons and 1/2 teaspoon of lemon rind in a small bowl. Season.
  2. Preheat oven to 200°C. Combine breadcrumbs and garlic with remaining parsley, capers and lemon rind on a plate. Whisk egg and 1/3 cup (80ml) water in a bowl until combined. Dust fish in flour and shake off excess. Dip each piece of fish in egg mixture, then press into breadcrumb mixture to coat.
  3. Line a large baking tray with baking paper. Arrange crumbed fish in a single layer on prepared tray. Lightly spray with oil. Bake fish, turning once, for 12-15 minutes or until cooked through. Serve fish with yoghurt tartare.


SERVING SUGGESTION: A salad of 125g baby spinach leaves, 3/4 cup fresh flat-leaf parsley leaves, 2 small red apples, cut into matchsticks, 2 Lebanese cucumbers, halved and sliced, and 1/2 red onion, thinly sliced. Dress with 2 tbs white balsamic vinegar and 1 tbs olive oil.