Herbed crumbed fish

At only $3.90 per serve, this herbed crumbed fish recipe is the perfect example of how you can enjoy delicious fare on a budget. Serve with baked fennel, tomatoes and crusty bread for a stunning weeknight meal

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chopped dill, plus fronds to serve
  • 1 tablespoon grated parmesan
  • finely grated zest of 1 lemon
  • 4 x 125g white fish fillets
  • crusty bread to serve
Baked fennel and tomatoes
  • 1 fennel bulb, trimmed, sliced, fronds reserved
  • 250 gram cherry tomatoes
  • 2 tablespoon olive oil


  • 1
    Preheat oven to hot, 200°C.
  • 2
    For the baked fennel and tomatoes: Toss fennel and tomatoes on an oven tray with oil. Bake for 10-12 minutes until light golden and tender.
  • 3
    In a small bowl, combine breadcrumbs, parsley, dill, parmesan and lemon zest.
  • 4
    Press crumb mixture evenly onto each fillet firmly. Arrange fish on top of fennel mixture. Bake for 10 minutes until fish is golden and cooked through. Serve topped with reserved dill fronds and crusty bread.


Use day-old bread for the breadcrumbs, remove crusts and process. If you don't have cherry tomatoes, use whole tomatoes cut into wedges.