These crunchy topped fish fillets are sure to become a family favourite.
Ingredients
- 1 1/2 cups fresh breadcrumbs
- 2 teaspoons finely grated lemon rind
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons olive oil
- 4 (150g each) ocean trout fillets
- 100g mixed salad leaves
- 1 Lebanese cucumber, thinly sliced (see tip)
- lemon wedges, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
- Step 2Combine breadcrumbs, lemon rind, dill and oil in a bowl. Season with pepper. Press 1/4 breadcrumb mixture over top of each fish fillet. Place on prepared tray.
- Step 3Bake for 15 to 20 minutes or until just cooked through. Combine salad leaves and cucumber in a bowl. Toss to combine. Serve fish with salad mixture and lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1668 kj
Energy
23g
Fat Total
5g
Saturated Fat
2g
Fibre
33g
Protein
88mg
Cholesterol
268.32mg
Sodium
2g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Use a vegetable peeler to cut cucumber into ribbons.
- Author: Jenny Fanshaw
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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