Oven Baked Crumbed Ling

Spring is a time great for ling! With no finicky bones and a milder flavour, this is a family friendly fish
By Elle Vernon
Photography, food styling & Photo Chef Elle Vernon
Oven Baked Crumbed Ling

Oven Baked Crumbed Ling

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  • 1 cup 1 panko breadcrumbs

  • ¼ cup ¼ finely grated parmesan

  • 1 tbsp 1 sesame seeds

  • 1 1 egg

  • 2 tsp 2 Dijon mustard

  • 3 fillets 3 boneless, skinless ling (about 750g in total), cut into thick fingers

  • ¼ cup ¼ plain flour

  • Cooking oil spray

  • Flat-leaf parsley leaves, to garnish

  • Lemon wedges and aioli, to serve


  • Preheat oven to 220ºC fan-forced. Line a large oven tray with baking paper. Combine breadcrumbs, parmesan and sesame seeds in a large bowl and set aside.
  • Combine egg and mustard in a second bowl.
  • Toss ling in flour, then toss in egg mixture until coated.
  • Working with just a couple of pieces of ling at a time, press fish into the breadcrumb mixture until well coated, then arrange on the prepared tray. Repeat with remaining ling and crumb mixture, then spray with cooking oil.
  • Bake for 12-15 minutes or until ling is cooked and crumb is golden brown.
  • Garnish ling with a sprinkle of parsley and serve with lemon wedges and aioli on the side.

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Ways with ling...

Spice it up

Cut fillets into good-sized chunks and cook briefly in your favourite curry sauce, as spicy as you dare.

Tasty tacos

Marinate ling in lime juice and spices for 15 minutes, then pan fry and flake over grilled tacos. Pile high with a spicy slaw, a dollop of sour cream and a squeeze of lime juice.

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