serves 4

• 4 firm, thick white fish fillets or cutlets
  
• ¼ cup teriyaki marinade
  
• 1 tablespoon honey
  
• 1 tablespoon plain yoghurt
  
• ½ teaspoon fresh ginger
  
• 2 cups crushed cornflakes
  
• ¼ cup sesame seeds

• Cut the fish into 2cm pieces.
  
• Mix teriyaki, honey, yoghurt and ginger in a bowl.
  
• Add fish and mix carefully so as not to break the fish.
  
• Cover and marinate for 20 minutes.
  
• Preheat the oven to 190°C.
  
• Combine the cornflakes and sesame seeds in a shallow dish.
  
• Drain any excess marinade from the fish.
  
• Coat each piece of fish in the crumb mixture and place in a single layer on a greased oven tray.
  
• Bake for 10 - 15 or until golden and crisp.
  
• Serve hot with your favourite sauce.

Notes: Crumbed fish pieces can be frozen in a single layer until required.