Sesame crusted fish


Words Lyndi Cohen // @nude_nutritionist

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Serves 2

Prep time: 5 minutes

Freezing time: 6 minutes


1 tablespoon extra virgin olive oil

1 teaspoon sesame oil

1 cm (⅜ inch) piece ginger, grated

¼ cup (15 g) chopped coriander (cilantro) leaves

1 chilli, sliced

1 tablespoon lime juice

½ teaspoon mixed pepper and salt

1 tablespoon sesame seeds, plus extra, toasted, to serve

2 firm white-fleshed fish fillets, about 100 g (3½ oz) each

Lime wedges, to serve


  1. Combine all of the ingredients except the fish and extra sesame seeds in a small bowl.

  2. Add the fish and coat well.

  3. Heat a medium frying pan over medium-high heat.

  4. Cook the fish fillets for 3 minutes on each side.

  5. Sprinkle with the toasted sesame seeds and serve with lime wedges. 


  • I love to serve this with salad and brown rice or throw together some fish tacos by stuffing tortillas with sliced red cabbage and avocado and topping with hot sauce.

  • Don’t like coriander (cilantro)? Skip it or use parsley leaves instead.


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Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.

Emma Vidgen