Fast oven-baked fish with a crunchy crust

I’m not normally given to wandering down the cereals aisle of the supermarket, but I did feel a pang of nostalgia when homegrown brand Hubbards turned 25 about six weeks ago. A quarter of a century! Where did the time go?

I remember my mother being very fond of ‘Mr Hubbard’, who did then-unthinkable things like include a chatty newsletter in each box of muesli and engage with his customers. That was a pretty big deal in the pre-internet age, as was their attitude to social responsibility. Of course, the mueslis were pretty good too, not least because they featured utterly addictive YCRs (otherwise known as yoghurt-covered raisins). In later years I remember a friend saying he thought Hubbards should just make boxes of YCRs rather than families and flatmates fall out over who ate the last ones. 

On a recent supermarket sweep I discovered that Hubbards now make all manner of new cereals over and above the old favourites (including a special 25th birthday one that contains chocolate and raspberries). It’s great to see them in such good health. Happy birthday, Hubbards. See you at 50. 

Fast oven-baked fish with a crunchy crust
The youngest member of our household is mad for what she calls ‘crumbled fish’ – that is, fish in a panko breadcrumb crust, fried in a pan. That’s all very well, but this is a faster, slightly healthier way to get the same crunchy kick. I used Hubbards’ Simply Toasted Muesli with nuts and seeds – I’d suggest opting for something similarly plain. This is one occasion where yoghurt-covered raisins are not the answer.

4 fillets tarakihi or similar
1 Tbsp cornflour
1 egg, lightly beaten
1 1/2 cups muesli
2 Tbsp olive oil
salt and pepper

Heat the oven to 200C and line a baking dish with foil. Put the beaten egg in a shallow bowl and put the muesli in another shallow dish.
Dust the fish with cornflour, then dip each fillet into the egg mixture before coating it with the muesli. Repeat until all the fillets are coated.
Grease the foil with one tablespoon of the olive oil, and lay the fillets on top. Grind over some salt and pepper, then drizzle over the remaining oil.
Bake in the preheated oven for 5-10 minutes, depending on the thickness of the fish. Remember it will keep cooking a little after you take it out of the oven.
Serve immediately with lemons and fresh herbs. Serves four.

Have a great week, everyone x



  1. December 6, 2015 / 3:41 pm

    I'd definitely be the first in line for crumbled fish and muesli sounds like a fine notion to me. It has the added advantage that buying muesli makes me feel slightly less annoyingly middle class than buying hugely expensive boxes of panko. Now if you'll excuse me I must go and see if Mr Google can tell me what tarakihi might be. Tarahiki in panko sounds like the kind of exotic life that I dream about.

  2. December 6, 2015 / 9:22 pm

    Sounds like this recipe is an ideal way to use up the boring muesli once everyone has plucked all the YCRs out. 😉 Seriously, though, this does sound good – gotta love a crunchy coating – and definitely more healthful than popping down to the local fish & chip shop!

  3. December 11, 2015 / 4:56 am

    Lucy, this sounds good to me! I like at least a little crunch to my fish, and I'd rather bake it than fry it.

  4. Illiya
    June 14, 2016 / 11:41 am

    So delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *