Crumbed fish fillets

Cooking Fish Crumbed fish fillets

Dont miss out on your favourite crispy fish just because you are watching your waistline - this low-kilojoule version tastes sensational.

Lables: Shellfish free Soy free
  1. Preheat oven to 190°C. Line a baking tray with baking paper. Process sesame seeds, cornflakes, cumin, and salt and pepper in a food processor to crumbs. Stir in coriander.
  2. Whisk egg, garlic and yoghurt together in a shallow dish until smooth. Place flour, and salt and pepper into a plastic bag.
  3. Add fish, 1 piece at a time, to flour. Shake to coat. Dip into yoghurt mixture then roll in crumbs until well coated.
  4. Place fish onto prepared tray. Spray with oil. Bake for 15 minutes or until crisp. Serve with salad and lemon wedges.

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1 tbsp sesame seeds
2 1/2 cups cornflakes
1/2 tsp ground cumin
1/4 cup coriander leaves, finely chopped
1 egg
1 garlic clove, crushed
1/4 cup low-fat yoghurt
1/4 cup wholemeal plain flour
600g snapper or flathead fillets, boned, skinned, cut into 7cm pieces
Olive oil cooking spray
100g salad greens and lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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