Toothfish Oat and Coriander Bake

Serves: 2
2 x Toothfish fillets
50g rolled oats
1 teaspoon coriander seeds
Zest from ½ lemon
1 tablespoon olive oil
1 clove of garlic, crushed
¼ teaspoon Salt
1 tablespoon pine seeds
For the potatoes
4 medium sized roasting potatoes
1 tablespoon olive oil
Salt to season
For the minty peas
160g peas
1 handful fresh mint, finely chopped
1 tablespoon lemon juice
Toothfish Oat and Coriander Bake
  1. Preheat the oven to gas mark 5 or 200C
  2. In a blender, pulse together all ingredients except the toothfish into a coarse crumb.
  3. Place the fillets on a baking tray before carefully topping with the oat crumb, pressing down lightly with a spoon.
  4. Bake for 15 minutes. If required, place under the grill for a few minutes at the end for a crispier crumb.
  5. Serve with hasselback potatoes and crushed peas.For the Hasselback potatoes:
  6. Wash medium sized potatoes, keeping the skins on. 2. Cut 1cm wide slits in the potatoes cutting down 3/4 of the way down the potato.
  7. Cover in oil and salt before baking in a hot oven for 30 - 40 minutes, until golden brownFor the minty crushed peas:
  8. 1. Cook peas as per packet instructions, season with the mint and lemon juice and crush before serving.

An easy to make baked toothfish fillet topped with a crunchy layer of oaty goodness. Serve with hasselback potatoes and minty crushed peas for a simple and fresh dinner.

Nutritional Information

The beta-glucan fibre found in oats is a soluble, fermentable fibre which supports a healthy gut. Regular consumption may also reduce the risk of cardiovascular disease with oat beta-glucan being shown to lower blood cholesterol.