2 cups fresh wholemeal breadcrumbs
1/4 cup finely grated Parmesan cheese
2 teaspoons finely grated lemon rind
1 teaspoon garlic and herb seasoning
1 egg lightly beaten
2 tablespoons milk
1 garlic clove crushed
1/4 cup wholemeal plain flour
400g ling fillet
oil cooking spray
Low-fat tzatziki and salad to serve


1. Preheat oven to 200% C 180 fan forced. Line a baking tray with baking paper
2. Process breadcrumbs, parmesan, lemon rind, seasoning until well combined
3. Transfer crumb mixture to baking tray spread out evenly bake 15-20 minutes
4. Stirring half way through cooking until golden and crisp
5. Cool and transfer to a food processor
6. Pulse to break up clumps formed during baking
7. Place breadcrumbs and flour on two plates
8. Whisk egg, milk, garlic together in a bowl
9. Cut fish into 3cm x 10cm strips coat in flour, egg mixture and breadcrumb
10. Place coated fish fingers on prepared baking tray
11. Spray both sides of fish fingers lightly with oil 
12. Bake for 10 minutes, turn over and bake for a further 5 minutes or until crisp and cooked through
13. Serve immediately with tzatziki and salad


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