Golden parmesan moki with summer salad

This golden crumb is ideal for a fish that might have dark flesh running through it - it’s a great disguise with lots of flavour! Ready in just 20 minutes, this is a seafood dish that should definitely be in your repertoire.

By Jo Wilcox
  • 20 mins preparation
  • Serves 4
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  • 1/2 cup finely grated parmesan
  • 1/2 cup panko crumbs
  • 1/2 tsp smoked paprika
  • 1/2 tsp celery salt
  • 1/2 tsp cumin seeds
  • 2 tbsp chopped parsley
  • 1/2 cup buttermilk or ½ cup plain yoghurt mixed with 2 tbsp water
  • 1 large (about 500g) blue moki fillet (caught by line or set net)
  • 2 tbsp olive oil
  • 30 g butter
Summer salad
  • 1 carrot, spiralised or coarsely grated
  • 1 courgette, spiralised or coarsely grated
  • 2 mini capsicums, finely sliced
  • handful micro greens
  • 1/2 lemon
  • small tortillas, warmed, to serve
  • aioli, to serve


  • 1
    Preheat oven to 180°C. In a bowl, combine the parmesan, breadcrumbs, paprika, celery salt, cumin seeds and parsley and mix well.
  • 2
    In another bowl, whisk the buttermilk or yoghurt-and-water mixture until smooth. Cut the fillet into evenly sized pieces and dip first in the buttermilk/ yoghurt, then in the parmesan crumb mixture, coating all over.
  • 3
    Heat oil and butter in a non-stick frying pan and fry fish for 2-3 minutes on each side until golden and cooked through.
  • 4
    For the salad, toss together the carrot, courgette, capsicum and micro greens, and dress with a squeeze of lemon.
  • 5
    Serve the warm, parmesan-crumbed fish with a side of salad, warm tortillas and aioli.

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