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Photo of Quinoa crumbed fish with vegetable chips by WW

Quinoa crumbed fish with vegetable chips

Total Time
30 min
10 min
20 min
Move over breadcrumbs; try crumbing fish or chicken in quinoa for a different taste and texture.


Orange sweet potato (kumara)

350 g, peeled, cut into 1cm thick batons

Red capsicum

1 large, cut into 1cm thick slices


2 large, cut into 1cm thick batons

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

cup(s), (80g)

Fresh herbs

¼ cup(s), mixed, chopped


1 clove(s), crushed

Skinless white fish, raw

600 g, (4x150g) thin firm fillets


½ cup(s), (85g), white

Olive oil

1 tbs

Fresh dill

1 tbs, sprigs to serve


1 medium, cut into slices to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Place sweet potato, capsicum and zucchini on a baking tray. Lightly spray with olive oil. Bake for 20 minutes.
  2. Combine yoghurt, herbs, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
  3. Meanwhile, season fish with salt and pepper. Spread quinoa over a plate. Press both sides of each fillet into quinoa to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until just cooked through.
  4. Sprinkle fish and vegetables with dill. Serve with yoghurt and lemon slices.


TIP: If the fillet is too thick, the crumb will burn before the fish is cooked through. Fresh herbs, such as parsley, dill, mint, basil or coriander, will work well in the yoghurt sauce. It is fine to use just one variety.