Photo of Quinoa-crusted fish goujons by WW

Quinoa-crusted fish goujons

1
1
1
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
36
Difficulty
Easy
Crunchy quinoa and Parmesan crust on the outside, juicy tender cod on the inside. Delicious!

Ingredients

Quinoa, Dry

180 g

Breadcrumbs, fresh

75 g

Parmesan Cheese

60 g

Plain White Flour

75 g

Egg, whole, raw

3 medium, raw

Asda Extra Special Cod Loins

1200 g, prepared as instructed, Cut into 36 chunky strips

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Toast the quinoa in a dry frying pan for 4-5 minutes, until fragrant. Remove from the heat and let cool, then put into a food processor and blitz to a fine crumb. Transfer to a shallow dish, add the breadcrumbs and Parmesan and mix to combine
  2. Put the flour in a second shallow bowl and season well, then put the eggs into a third shallow bowl. Dip the fish first in the flour, then in the egg and finally in the quinoa crumb. Transfer to a large baking tray that’s misted with calorie controlled cooking spray.
  3. TO FREEZE Flash freeze the fish goujons on the baking tray, for 1-2 hours until firm, then divide into 3 x batches of 12 goujons and freeze in freezer bags or an airtight container for up to 3 months.
  4. TO COOK To cook from fresh, preheat the oven to 210°C, fan 190°C, gas mark 7. Mist the goujons all over with cooking spray and bake for 14-16 minutes, turning halfway through, until cooked and golden.