Photo of Quinoa-crusted fish cocktails by WW

Quinoa-crusted fish cocktails

1 - 2
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
36
Difficulty
Moderate
With a crunchy quinoa and parmesan crust on the outside and juicy, tender fish on the inside, these tasty fish cocktails are totally worth the effort. Preparing a triple batch means you’ll have plenty stashed in the freezer to create a number of quick and versatile meals for those busy weeknights.

Ingredients

Quinoa

1 cup(s), (170g)

Wholemeal bread

2 slice(s), (2 x 35g slices), torn into small pieces

Grated parmesan cheese

½ cup(s), (40g)

Plain flour

½ cup(s), (75g)

Egg(s)

3 medium

White fish

1400 g, fresh, firm skinless fillets, cut into 36 thick pieces

Instructions

  1. Toast quinoa in a dry frying pan over medium heat, stirring for 4-5 minutes, until fragrant. Remove from heat and set aside to cool. Process quinoa in a food processor for 2 minutes, then add bread and continue processing until bread forms fine crumbs. Transfer to a large shallow dish, add parmesan and stir to combine.
  2. Line 2 large baking trays with baking paper. Place flour in a shallow bowl and season with salt and pepper. Lightly beat eggs in a separate shallow bowl. Working with 1 piece of fish at a time, dip first in seasoned flour, then in egg and finally in quinoa crumb to coat evenly. Transfer to the prepared trays. Freeze fish cocktails on trays for 1-2 hours, until firm, then divide into 3 batches of 12 cocktails. Transfer each batch to a reusable freezer bag or container. Freeze for up to 2 months.

Notes

TIP: You can use any firm white fish in this recipe. Try ling, blue-eye trevalla or barramundi.