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Photo of Crumbed fish with wild rice salad by WW

Crumbed fish with wild rice salad

7
Points®
Total Time
1 hr 35 min
Prep
35 min
Cook
1 hr
Serves
6
Difficulty
Moderate
The fish can be made up to 4 hours ahead. Assemble as directed and place the baking tray in the fridge. Just remember to leave it in the oven for 5 extra minutes.

Ingredients

Wild rice

½ cup(s), (80g)

Brown rice, dry

¾ cup(s), (150g)

Corn

2 cob(s), large, husk and silk removed

Dried cranberries

¼ cup(s), (35g), chopped

Red onion

½ small, finely chopped

Lime juice

2 tbs

Olive oil

3 tsp

Dried breadcrumbs

70 g, (wholemeal)

Garlic

1 clove(s), crushed

Fresh rosemary

1 tsp, chopped

Olive oil

1 tsp, extra

Ling, raw

900 g, (buy 6x150g fillets)

Watercress

3 cup(s)

Instructions

  1. Bring a saucepan of water to the boil. Add wild rice and cook for 15 minutes. Add the brown rice and cook for 30 minutes or until the rice is tender. Drain and cool slightly.
  2. Meanwhile, preheat a chargrill or barbecue over medium heat. Cook the corn cobs for 20 minutes, turning occasionally, or until cooked and lightly browned. Cool. Using a small sharp knife, cut off the kernels.
  3. Combine the rice, corn, cranberries and onion in a bowl. Drizzle with the lime juice and oil. Toss to coat. Place in the fridge until required. Return to room temperature.
  4. Preheat oven to 200°C. Line a baking tray with baking paper. combine breadcrumbs, garlic, rosemary and extra oil in a bowl. Place the fish onto the prepared tray and press the breadcrumb mixture on top of the fish. Lightly spray with oil. Bake for 15 minutes or until golden brown and fish is cooked through.
  5. Toss the watercress through the rice mixture. Serve with the fish.

Notes

SERVING SUGGESTION: Steamed green beans.

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