Fish on Friday, that is what it always was when I was at college, but only if you were a Catholic, when fish was in short supply. But loving fish as I do, maybe I can be forgiven for telling a little white lie. Actually I didn’t tell a lie at all, I just nodded my head, when asked !
So here in Lockdown with my recently acquired bounty of fish from ISH the online fish retailer, I decided that it would be Fish Monday.
I chose Cod, and found a hint of a recipe that tickled my fancy. Pan fried Cod with an Indian inspired crust of fresh coriander and spices along with Fatoush a mediterranean salad, maybe a bit more middle eastern but many of these dishes blend from one culture to another.
Why the mix of cuisines? Simply put, that is what was in the refrigerator.
For the cod
- 2 tsp of each mixed together, cumin, paprika, turmeric
- 1 tsp chilli flakes added to the above
- 4 cloves of garlic chopped
- a handful of fresh coriander chopped.
- 2 large pieces of cod, with the skin on
- 1 + 1 tablespoon of olive or sesame oil
- pinch salt
Heat some of the olive oil in a small pan and add the garlic sauté gently, do not let it burn, add the chopped coriander along with the spices and salt. Cook for a few minutes. pat the cod dry, and heat some more oil in a larger pan. Put the spice mixture on top of the pieces of cod and when the oil is hot add the fish to the pan. Cook on a fairly high heat so that the skin is crisp BUT do not let it burn. Keep an eye on the fish and you can tell when it is cooked through as the flesh turns white and not at all translucent.
Serve with a salad and I also still had some babaganoush form the other evening so served that as well. Easy, not at all time consuming and really nice to eat.