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Photo of Quinoa-crumbed fish with tomato and avocado salad by WW

Quinoa-crumbed fish with tomato and avocado salad

Total Time
30 min
15 min
15 min
There’s nothing more satisfying that the crunch of crumbed fish fillet. Quinoa provides a healthier crunch and the added lemon and herbs give a summery flavour.


Plain flour

¼ cup(s)


1 medium

Skim milk

1 tbs

Quinoa flakes

65 g, (3/4 cup)

Fresh lemon rind

2 tsp

Fresh flat-leaf parsley

cup(s), and chives

Olive oil

1 tbs


2 bunch(es), halved diagonally

Cherry tomatoes

400 g, halved

Ling, raw

500 g, (4 x 125g fillets)


½ medium, chopped

Balsamic vinegar

2 tsp, white


  1. Place flour on a plate. Whisk egg and milk in a shallow bowl. Combine quinoa, rind and half the herbs on a plate. Working with 1 piece of fish at a time, coat fish in flour, then egg mixture and quinoa mixture. Place onto a plate.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook fish for 2–3 minutes each side or until golden and just cooked through.
  3. Meanwhile, boil, steam or microwave asparagus until tender. Drain. Refresh under cold water and drain. Combine asparagus, tomatoes, avocado, vinegar and remaining herbs in a large bowl. Serve fish with salad.


SERVING SUGGESTION: Baby (chat) potatoes. TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. To make this recipe gluten free, replace plain flour with rice flour. Start preheating the oven before you get out your ingredients.