• Avocado or olive oil to drizzle
  • 30 ml (2 tbsp.) Parmesan cheese, finely grated
  • 80 g (2/3 cup) dried breadcrumbs
  • 15 ml (1 tbsp.) fish spice
  • 8 firm white fish fillets
  • 1 egg, lightly beaten
For the tartar:
  • 10 ml (2 tbsp.) capers, drained and chopped
  • 3 small gherkins, chopped
  • 2 spring onions, chopped
  • 15 ml (1 tbsp.) fresh dill, chopped
  • 45 ml (3 tbsp.) plain yoghurt
  • Juice and zest of 1 lemon
  • 2 ripe avocados, peeled, stoned and diced
  • Extra lemon wedges to serve
  • Extra dill to garnish


  1. Preheat oven to 180˚C
  2. Add a drizzle of the oil onto a baking tray.
  3. Combine the Parmesan and breadcrumbs on a plate.
  4. Season the fish with the fish spice, dip the fish into the egg and then the breadcrumb mixture to coat.
  5. Arrange fish on the baking tray and bake until golden and the fish flakes easily when pressed with a fork, about 10 – 15 minutes depending on the thickness of the fish.
  6. While the fish is cooking make the tartar: Place the capers, gherkins, spring onions, and dill into a bowl and mix to combine. Divide the mixture in half and place one half in the jug of a stick blender with the yoghurt, lemon juice and zest and one avocado. Whizz with a stick blender until smooth, spoon into a bowl and stir through the remaining half of the caper mixture.
  7. Serve the fish with the second diced avocado, tartar sauce and wedges of lemon. Garnish with dill.