This recipe is SO simple, I almost wasn’t going to record it. But I decided to as there is something magic about the combination and I didn’t want to forget it! This is the kinda thing I’d cook mid-week when I’m need of something light and fresh. In London I ate a lot of Cod, but in Australia try Barramundi. Basically just a white-flesh fish that isn’t too soft (like Sole).
So what’s amazing is something about the way the coconut oil caramalises the outside of the fish… The flavour ends up tasting something like the smokey-bacon like flavour that goes so well with crispy zesty salad (this caesar salad)! It was very unexpected, but certainly very delicious. In fact, it really ends up tasting like a caesar salad. I think of it as a pescatarian caesar salad. Feel free to add whatever you like to the salad – tomatoes, sprouts, etc. are all good additions.
The salad dressing I favour for this one is really simple – straight from the Basic Salad Dressing post.
- 2 fillets white fish (Cod, Barramundi)
- 1 tbsp coconut oil
- 1 butter or cos lettuce
- 1/2 cucumber
- 1 ripe avocado
- 1 tbsp pumpkin seeds
- 1/2 cup freshly-grated Parmesan cheese
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- Sea salt & freshly ground black pepper
Peel and slice the cucumber. In a large mixing bowl combine lettuce (washed), cucumber, avocado and pumpkin seeds. Set aside.
Heat a non-stick fry pan on medium, add the coconut oil. Once melted, add the fish and cook until browned on both sides and cooked through (about 5 minutes).
Mix all dressing ingredients. Taste test and adjust to your preferences. Toss through the salad ingredients. Add the grated parmesan.
Serve the salad onto plates, and top with the freshly cooked fish.