Herb-Crusted Baked Fish with Tomato Salsa

Recipe contributed by Nutritionist/Presenter Charlotte Mei.

Serves: 1


  • Barramundi fillet, or any other white fish, 100g
  • Yoghurt layer

    • Low-fat plain Greek yoghurt, ½ tbsp
    • Chilli flakes, ½ tsp
    • Garlic clove, grated, 1

    Herb-nut layer

    • Almonds, crushed, 11g
    • Captain Oats Instant Rolled Oats, 10g
    • Fresh herbs (e.g. mint, parsley, dill), finely chopped, 1 tbsp
    • Zest of ¼ lemon
    • Black pepper, To taste
    • GoodSalt® (Lower Sodium), To taste

    Tomato salsa

    • Large tomato, diced, ½
    • Beans, 1 tbsp
    • Coriander, chopped, ½ tbsp
    • Juice of ¼ lemon
    • Black pepper, To taste
    • GoodSalt® (Lower Sodium), To taste


    1. Preheat your oven to 200°c
    2. Pat fish dry and place it on an oiled baking sheet
    3. In a bowl, mix all the ingredients for the yoghurt layer, and set aside
    4. In a separate bowl, add all the ingredients for the herb layer, and set aside
    5. Spread the yoghurt mix liberally over the top of the fish fillet, followed by the herb-nut mix
    6. Place the fish in the preheated oven and cook for 8-10 minutes, or until the fish is cooked through
    7. While the fish is cooking, mix all the ingredients for the tomato salsa. Adjust the seasoning to your liking
    8. Once the fish is cooked, serve it with the tomato salsa and a drizzle of lemon juice

    Nutrients per serving
    Energy: 335 kcal
    Protein: 28 g
    Total Fat (Saturated Fat): 17 g (0.7 g)
    Carbohydrate: 14 g
    Fibre: 5.8 g
    Sodium: 155 mg

    Watch the recipe here:

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