Cheese and Herb Crusted Fish with Pear and Spinach Salad

By Trish McKenzie
Prep time:
20 Minutes
Cooking time:
15 Minutes
Level of Difficulty:



1 1/2 cups coarse sourdough breadcrumbs
2 tablespoons flat leaf parsley, roughly chopped
1 tablespoon chopped oregano
Grated rind of 1/2 lemon
1/4 cup grated tasty cheese
1/4 cup shredded Parmesan cheese
30g butter, melted
Salt and freshly ground black pepper
4 x 150g-180g thick ling fillets, or other thick white fish portions


100g baby spinach leaves
1 large William pear, core removed, sliced
1/2 cup toasted walnuts
1/4 cup shaved Parmesan
Balsamic Glaze, for drizzling

Cooking fish at home doesn't have to be hard and this Cheese and Herb Crusted Fish recipe is sure to be a new mid-week favourite. Prepped and on the table in about half an hour, this quick recipe is definitely a winner.


Preheat the oven on CircoTherm® to 180°C. 

Combine in a bowl the sourdough, herbs, lemon, cheese, butter and salt and pepper. 

Pat the fish dry with paper towel and place onto a paper lined universal tray then spoon the crumb mixture evenly over each piece of fish. 

Bake for 15 minutes or until fish is cooked though and crumbs are golden. 

Meanwhile arrange the spinach leaves, pear, walnuts and Parmesan on a serving platter then drizzle with the balsamic glaze.  

Place the fish onto serving plates and serve with the Pear and Spinach Salad

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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