Photo of Quinoa-crusted fish goujons by WW

Quinoa-crusted fish goujons

Points® value
Total Time
40 min
20 min
20 min
Crunchy quinoa and Parmesan crust on the outside, juicy tender cod on the inside. Delicious!


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 Loin

1200 g, cooked as per pack, Cut into 36 chunky strips

Calorie controlled cooking spray

4 spray(s)


  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.