1. In a big plate use your hands or a blender to coarsely crush the Weet-Bix. In a second plate mix the flour with all the seasonings and finally in a bowl whisk the eggs.
2. To assemble the fish fillets firstly coat it with the seasoned flour, shaking off any excess flour. Then dip the fish in the beaten eggs, allowing the excess egg to drip. Finally coat the fish on both sides with the crushed Weet-Bix and set it aside. Repeat the process until all fish fillets are well coated. Throw away any extra flour, eggs and Weet-Bix.

Baked method

1. To bake the fish, preheat the oven to 220°C fan forced. Line a large baking tray with baking paper and arrange the prepared fish fillets with some space in between. You don’t need to spray the fillets before baking. Bake on the top oven rack for 12min. The fish fillets are maximum 4cm wide and not very thick so that time is enough. However, if your pieces are larger you may need to adjust the timing.

Shallow fried method

1. To shallow fry the fish, heat a large frying pan on a high heat. Once it heats up add 3 tbs of extra virgin olive oil and reduce the heat to a medium. Fry the fish for 1.5min on each side. The fish fillets are maximum 4cm wide and not very thick so that time is enough. However, if your pieces are larger you may need to adjust the timing.

2. Enjoy the fish with some chips, salad and a good squeeze of lemon.