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Photo of Oven-baked fish with coriander seed crumble by WW

Oven-baked fish with coriander seed crumble

Total Time
30 min
15 min
15 min
Coriander seeds have a spicy, citrus- like flavour which makes them the perfect partner to fish. Lightly crush and add to breadcrumbs, pistachio, parsley, lemon and mustard to make a great crumb for fish.


Dried breadcrumbs

70 g, (1 cup made from wholemeal bread)


35 g, (1/4 cup) finely chopped

Fresh flat-leaf parsley

¼ cup(s), chopped

Lemon juice

1 tbs

Ground coriander

2 tsp, seeds, lightly crushed

Dijon mustard

2 tsp

Skinless white fish, raw

600 g, (4x150g) firm variety


400 g, chopped

Skim milk

¼ cup(s), (60ml)

Baby spinach

80 g, chopped


1 medium, wedges to serve


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper.
  2. Combine breadcrumbs, pistachios, parsley, juice, coriander seeds and mustard in a bowl. Place fish on prepared tray and top with breadcrumb mixture. Bake for 15 minutes until golden and cooked through.
  3. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a large bowl with milk. Season with salt and pepper. Stir in spinach. Cover to keep warm.
  4. Serve fish with mashed potato and lemon wedges.


SERVING SUGGESTION: Steamed green beans. TIPS: Use a mortar and pestle to crush coriander seeds. Alternatively, place seeds on a chopping board and gently crush them with a rolling pin. You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.