Coriander and chilli-crumbed fish with chunky tomatoes

Coriander and chilli-crumbed fish with chunky tomatoes

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  • 2
  • Easy
  • Fat conscious
  • 15 minutes
  • 15 minutes


  • 1 cup breadcrumbs
  • 1/2 cup coriander, chopped
  • 2 cloves garlic, crushed
  • 1 chilli, freshly chopped
  • 600 g white-fleshed sustainable fish, filleted
  • 2 T olive oil
  • Chopped tomatoes, for serving
  • Parsley, for serving
  • Lemon juice, for serving
  • Butter, for frying

Cooking Instructions

Preheat the oven to 180°C.

Place the breadcrumbs, chopped coriander, crushed garlic and freshly chopped chilli in a bowl.

Fry the fish in olive oil on both sides until golden.

Place on a baking tray and pat the crumb mixture over the fish. Finish off in the oven for 5 minutes, or until cooked to your liking.

Serve with chopped tomatoes pan-fried in butter, parsley and lemon juice.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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