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Crumbed fish with warm potato salad

Crumbed fish with warm potato salad

Total Time
35 min
15 min
20 min
Add flavour and texture to your crumbed fish with ciabatta bread crumbs, fresh herbs and lemon zest.


Ciabatta bread

100 g

Fresh basil

3 tsp, chopped

Fresh mint

3 tsp, chopped

Fresh flat-leaf parsley

1½ tbs, chopped


1 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Olive oil

3 tsp

Baby potatoes

600 g, chat variety

Frozen green peas

100 g

Skinless white fish, raw

720 g, (4x180g firm fillets)

Whole grain mustard

3 tsp

Lemon juice

¼ cup(s), (60ml)

Green shallot(s)

3 individual, thinly sliced


  1. Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Tear ciabatta into chunks. Process in a food processor until coarse crumbs form. Add basil, mint, 3 teaspoons parsley, garlic, rind and oil. Season with salt and pepper. Pulse to combine and set aside.
  3. Meanwhile, cook potatoes in a large saucepan of boiling salted water for 12 minutes. Add peas and cook for 4 minutes. Drain.
  4. Meanwhile, season fish with salt and pepper, and place on prepared tray. Press breadcrumb mixture over top of fish.Bake for 12 minutes or until golden and cooked through.
  5. Whisk mustard and juice in a large bowl. Add potatoes, peas, shallots and remaining parsley and gently toss to combine. Serve fish with potato salad.


TIPS: You can use any firm white fish fillets for this recipe, such as ling, snapper, barramundi or flathead. Add 1 tbs baby capers (rinsed, drained) with potatoes in Step 5. Swap firm white fish fillets for skinless salmon fillets.