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
Multigrain breadcrumbs
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.
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