3/4 cup dried multi-grain breadcrumbs
1/4 cup finely grated parmesan cheese
1/4 cup low-fat natural yoghurt
720g flathead fillets
1 1/2 tablespoons olive oil
1/2 cup tartare sauce, coleslaw and lemon wedges, to serve
Combine breadcrumbs and parmesan cheese in a shallow dish. Place yoghurt into a separate bowl. Turn fish in yoghurt to coat. Dip into breadcrumbs, making sure fish is well coated.
Heat oil in a non-stick frying pan over medium heat. Cook fish, in batches, for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towels. Serve with tartare sauce, coleslaw and lemon wedges.