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Photo of Gremolata crumbed flathead with yoghurt tartare by WW

Gremolata crumbed flathead with yoghurt tartare

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The secret to this tasty fish dish is the crumb made from fresh bread crumbs, parsley, capers and lemon zest.

Ingredients

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

⅓ 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)

Garlic

2 clove(s), finely chopped

Egg(s)

1 medium

Flathead, raw

600 g, (8x75g fillets)

Plain flour

¼ cup(s), (35g)

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

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