Quorn Fillets with Crunchy Herb Topping

Great for light summer lunches or as an addition to a big feast.

Serves 2

27 mins


230 kJ
(Per serving)

4.8 g of fat

Made with Quorn Vegan Fillets

Source of fibre
Source of protein
Cholesterol free


  • 4 Quorn Vegan Fillets, thawed
  • 3 slices of ciabatta bread
  • 1/4 small yellow onion
  • 1 clove of garlic
  • 4 tbsp mixed fresh herbs such as parsley, basil, rosemary
  • 4 tbsp grated vegetarian Parmesan cheese
  • Grated zest of 1/4 lemon
  • Black pepper to taste
  • 1 egg, beaten


  1. Preheat the oven to 350F.
  2. Place the bread in a food processor and blitz until a coarse crumb is formed. Place in a mixing bowl.
  3. Place the onion, garlic and fresh herbs in the food processor and blitz.
  4. Stir into the breadcrumb along with the cheese, lemon zest, and black pepper.
  5. Place the beaten egg in a shallow bowl and the herbed crumb onto a plate. Take a Quorn Fillet and dip into the egg then coat in crumb. Place on a lightly greased baking sheet. Repeat with the remaining three fillets and cook in the oven for 12 minutes or until golden brown.

Tip: Serve with sautéed mushrooms or a fresh leafy salad to make a complete meal.

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