Cornflake Crusted Fish With Spinach Pilaf Recipe

Name: Cornflake Crusted Fish With Spinach Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain yogurt; 1 tablespoon dijon mustard; 8 white fish fillets skinless, boneless; 3 cups cornflake crumbs; 1 tablespoon olive oil; 1 onion small, peeled and finely chopped; 2 garlic cloves peeled and crushed; 1 cup basmati rice; 1 1/2 cups chicken stock; 1 tablespoon lemon juice; 2 cups baby spinach leaves; 4 green onions trimmed and thinly sliced; lemon wedges to serve

Servings: persons

3/4 cup plain yogurt
1 tablespoon dijon mustard
8 white fish fillets skinless, boneless
3 cups cornflake crumbs
1 tablespoon olive oil
1 onion small, peeled and finely chopped
2 garlic cloves peeled and crushed
1 cup basmati rice
1 1/2 cups chicken stock
1 tablespoon lemon juice
2 cups baby spinach leaves
4 green onions trimmed and thinly sliced
lemon wedges to serve

1
Preheat oven to 400u00b0F. Lightly grease a baking tray.
2
In a large, shallow dish, combine the yogurt and mustard. Dip the fish fillets into the yogurt mixture, brushing off excess. Coat in cornflake crumbs, pressing down firmly. Arrange in a single layer on the prepared tray. Bake for 15-20 mins until lightly browned and cooked through.
3
Meanwhile to make spinach pilaf, heat the oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir in the rice. Add the stock and juice and bring to a boil. Simmer, covered, for 15-20 mins until the liquid is absorbed.
4
Remove from the heat. Let stand for 2 mins then fluff with a fork. Stir in spinach and green onions and season to taste.
5
Serve the fish with the rice and lemon wedges.

661

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plain yogurt, 1 tablespoon dijon mustard, 8 white fish fillets skinless, boneless, 3 cups cornflake crumbs, and more.

Yes, Cornflake Crusted Fish With Spinach Pilaf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornflake Crusted Fish With Spinach Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions