PEPPER CRUSTED FISH

(in a warm Lime and Coriander Vinaigrette)

 

 

For the vinaigrette:

 

1 heaped tablespoon whole mixed peppercorns - (coarsely crushed)

 

1 clove garlic -

(peeled and crushed)

 

 

1 heaped tablespoon plain flour

 

2 level teaspoons coarse ground mustard

 

 

A little salt (a good pinch)

 

Grated rind and juice of two limes

 

 

2 x 200g (7oz) portions of fresh cod fillets

 

4 tablespoons olive oil

 

 

1 tablespoon olive oil

 

Salt and freshly ground black pepper

 

 

 

Fresh coriander leaves, chopped

 

 

 

  1. Mix together the crushed peppercorns, salt and flour.

 

  1. Remove the skin from the fish.  Wipe with kitchen paper then coat with the peppercorn mixture; pressing well on both sides.  Set aside while preparing the vinaigrette.

 

  1. Crush the garlic into a bowl and stir in the mustard, lime rind and juice, 4 tablespoons of olive oil, seasoning and coriander.  Heat a tablespoon of olive oil in a large frying pan.  When hot add the fish and fry for three minutes on each side until crisp and golden.

 

  1. Keeping the heat high, pour the vinaigrette around the fish and maintain heat to reduce.

 

Serve with new potatoes and green beans.

Cooking time: 8 minutes

Serves: 2

 

Alternative ingredients:

  • Any fresh or frozen white fish such as haddock, coley, whiting or hoki instead of cod
  • Garlic paste or granules instead of fresh
  • Light olive oil as an alternative oil
  • Serve with mixed salad and crusty bread
  • French Dijon in place of coarse grain
  • Grated rind and juice of lemon or orange instead of lime
  • Use any favourite herb – chives, parsley or tarragon