Masala Crusted Fish with Salsa

Serves 4


  • 30ml (2 tbsp) curry paste
  • 30g ( cup) fresh breadcrumbs
  • 60ml (¼ cup) rolled oats
  • 30ml (2 tbsp) finely chopped fresh parsley
  • 45ml (3 tbsp) sunflower oil
  • zest and juice of 2 lemons
  • salt and pepper
  • 4 fillets fresh, firm white FISH (eg hake)
  • Salsa:
    • 2 exotic tomatoes, finely chopped
    • 4 spring onions, finely sliced
    • 1 red onion, finely chopped
    • 1 fresh red chilli, seeded and finely chopped


  1. To make the masala crust, combine the curry paste, breadcrumbs, rolled oats, parsley and sunflower oil with the zest and juice of 1 lemon.
  2. Season to taste and mix well. Place the fish fillets on a greased baking tray and spread the paste on top of them.
  3. Bake in a preheated oven at 180ºC for 15-20 minutes.
  4. While the fish is baking, make a salsa by combining the tomato, spring onions, red onion and chilli with the zest and juice of the remaining lemon.
  5. Season to taste and mix well.
  6. Serve the fish hot, with salsa on the side.