Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.
| Zucchini Salad |
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- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1/2 tsp Sweet paprika
- 1/2 tsp Garlic salt
- 3-4 (about 150 g each) Cod fillets(or any white fish)
- 1 tbsp Corn oil
- Lemon wedges, to serve
- Some yoghurt dressing, to serve
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- 180 g Green zucchini, trimmed and cut into 1cm pieces
1 tbsp Red onion, finely chopped
- 1 Tomato, halved, deseeded, cut into 1cm pieces
- 1 tbsp Finely chopped fresh mint
- 1 tbsp finely chopped fresh parsley
- 1 tbsp Olive oil
- 1 tbsp Fresh lemon juice
- Salt & freshly ground black pepper
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- Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
- To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
- Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
- Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.