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Filled Fish Cutlets with Chilli Yogurt Salsa

Serves 4


  • 20g Australian butter
  • 4 spring onions, chopped
  • 1/2 red pepper, chopped
  • 2 rashers lean bacon, chopped
  • 1 cup fresh white breadcrumbs
  • 1/2 cup grated Australian reduced fat cheddar cheese
  • 2 teaspoons worcestershire sauce
  • salt and pepper, to taste
  • 4 trevally or blue eye cutlets
  • 1 tablespoon lemon juice
  • 1 teaspoon worcestershire sauce, extra
  • 1 cup Australian natural yogurt
  • 1/2-1 teaspoon chopped fresh chilli
  • 1 tablespoon fresh snipped chives
  • 1 tablespoon lemon juice, extra
Download Recipe (PDF)


  1. Melt the butter in a frypan. Add half the spring onions, half the red pepper and the bacon and saute for 5 minutes. Add to the breadcrumbs, cheese and worcestershire sauce to form a seasoning. Season to taste. Press the seasoning into the centre cavity of each cutlet. Brush with lemon juice and extra worcestershire sauce and grill for 4-5 minutes on each side, or until cooked through. Combine the remaining ingredients with the remaining red pepper and spring onion and serve with the fish and a green salad.

Tips / Handy Hints

Prepare as above. Cover with plastic wrap and cook on HIGH(100%) for 2-5 minutes or until the fish flakes easily with a fork.

Nutritional Information

Nutrients per serve:
Energy (kj) 1635
Protein (g) 45
Fat, Total (g) 15
Carbohydrates (g) 17
Sodium (mg) 0
Calcium (mg) 277
Iron (mg) 0


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