Total Time
20mins
Prep 10 mins
Cook 10 mins

A quick healthy meal perfect for the weekdays. Cut the fish into strips to present as "fish sticks" for the kids, or use whole fillets.

Ingredients Nutrition

Directions

  1. Marinade fish fillets in lemon juice and 1 tsp of garlic powder as well as a little salt for around 10 minute.
  2. Combine mayonnaise, mustard, and the remaining 1 tsp of garlic powder.
  3. In a second container, combine the cornflake crumbs and coriander.
  4. Remove fillets from marinade, and spread on them the mayo/mustard, and then coat them completely with the cornflake mixture.
  5. Place them in an oven safe dish that's been sprayed with Pam or other cooking spray.
  6. Spray more Pam on top of the fish (this will make the fish crust crispy), and bake in the oven at 450 degrees for 10-15 minutes, depending on the thickness of the fish.
  7. Serve with lemon wedges.
Most Helpful

2 5

I used thawed frozen flounder , and my fish turned out mushy, not crispy. Didn't like the flavor either. Won't use this recipe again.

5 5

As the recipe states, this is perfect for the weekday. I used a local fish called Nile perch and cut it up into serving-size fillets. The mayo kept the fish lovely and moist. We had this with baked potatoes and a simple Israeli salad, and for a Wednesday night, it was perfect!