Oven-baked fish with coriander seed crumble
70 g, (1 cup made from wholemeal bread)
35 g, (1/4 cup) finely chopped
Fresh flat-leaf parsley
¼ cup(s), chopped
2 tsp, seeds, lightly crushed
Skinless white fish, raw
600 g, (4x150g) firm variety
400 g, chopped
¼ cup(s), (60ml)
80 g, chopped
1 medium, wedges to serve
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper.
- Combine breadcrumbs, pistachios, parsley, juice, coriander seeds and mustard in a bowl. Place fish on prepared tray and top with breadcrumb mixture. Bake for 15 minutes until golden and cooked through.
- Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a large bowl with milk. Season with salt and pepper. Stir in spinach. Cover to keep warm.
- Serve fish with mashed potato and lemon wedges.