Prep & Cook Time        35 mins               Serves   2

420g skinless white fish, (Ling or Barramundi work well)

1 cup panko crumbs

1/2 cup grated parmesan, plus extra

1 heaped tbsp Dijon mustard

Extra Virgin olive oil spray

Sea salt

To serve

Paprika mayo

Mixed lettuce leaves


  1. Preheat oven to 180’C (160’C fan forced); line a baking tray with baking paper.
  2. Place bread crumbs and parmesan cheese in a shallow bowl; mix.
  3. Cut fish into 4 strips; baste with Dijon mustard until completely covered on all sides.
  4. Dip fish into crumb mixture and firmly press all over until coated completely; place fillets on baking tray; spray fillets generously with olive oil and sprinkle each with an additional grating of parmesan cheese and salt.
  5. Bake for 18-20 minutes with the last 5 minutes on the fan-grill setting. Serve with paprika mayo and a mixed green salad.


Use a basting brush to baste fish or use the back of a tsp. This fish also works well with mushy peas, steamed beans, sweet potato chips and mashed potato.