Parmesan Crusted Flathead


¾ cup dried multi-grain breadcrumbs
¼ cup finely grated parmesan cheese
¼ cup low-fat natural yoghurt
720g flathead fillets
1 ½ tbsp. olive oil
Garnish with capers and dill mustard


Combine breadcrumbs and parmesan cheese in a shallow dish. Place yoghurt into a separate bowl. Turn fish in yoghurt to coat. Dip into breadcrumbs, making sure fish is well coated.

Heat oil in a non-stick frying pan over medium heat. Cook fish, in batches, for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towels. Serve with tartare sauce, coleslaw and lemon wedges.

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Want to see how Micky A and Micky K cooked this up? Check out the video!