Lemon Myrtle Mustard Crusted Baked Fish
This easy-to-make baked fish dish is a quick and healthy meal option that's both satisfying and packed with flavour. The mustard adds a delightful zing to your midweek dinner.
Servings: 4
Difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Gluten-free
Ingredients
Olive oil (for greasing)
4 pieces of firm, white-fleshed fish (such as basa fillets, 100-150g each)
200g cherry tomatoes, halved
4 spring onions, diced
50ml dry white wine
4 tsp lemon myrtle mustard
4 tbsp panko breadcrumbs
3 tbsp olive oil
½ bunch flat-leaf parsley, finely chopped
1 lemon , sliced
Instructions
Preheat your oven to 200c/ 180c fan and grease an ovenproof baking dish with 1 tbsp of olive oil.
Spread the diced spring onions evenly in the dish and top them with 4 lemon slices. Season the fish fillets with salt and pepper, then spread 1 tsp of mustard on the top of each fillet.
Place the fish fillets on top of the lemon slices and top the fish with breadcrumbs.
Pour the white wine into the dish and scatter the halved cherry tomatoes around.
Drizzle a bit of olive oil over the breadcrumbs and lightly season.
Bake for 15-20 minutes. Just before serving, garnish with freshly chopped parsley.
Hints & Tips
Make Gluten free – Use gluten free breadcrumbs to make this dish suitable for a gf diet or use an alternative such as quinoa flakes.
Gluten free panko style bread crumb option – link here
Fish – Use firm white fish fillets for this recipe such as basa, ling, perch or barramundi.
Easy swaps – Swap fresh tomato for 1 can of drained diced tomato.
Serving suggestion – Serve this fresh dinner idea with your favourite cooked greens, roast potato/ or rice.
Portion size – Serves 4 or 2 with leftovers.
Storage – Store in the fridge for 2 days. Not suitable for freezing.
