Herb & Walnut Crumbed Fish With Pickled Red Cabbage
We're always looking for ways to make fish more interesting. The pickled red cabbage which accompanies this dish adds the perfect amount of tang, while the walnuts and crumbed crust add flavoursome texture and crunch.
60g of walnut pieces
1 tsp of dried oregano
1 tsp of dried thyme
1 tsp of dried chilli flakes
40g of fine wholemeal breadcrumbs
2 x 175g skinless white fish fillets (such as cod or haddock)
4 tbsp of extra-virgin olive oil, plus extra for drizzling
160g of frozen peas, defrosted
50g of lamb’s lettuce
Sea salt & freshly ground black pepper
FOR THE PICKLED RED CABBAGE
160g of red cabbage (about 1), very thinly sliced
3 tbsp of white wine vinegar
1 tsp of fennel seeds
1 tbsp of honey or sugar
50ml of boiling water
Preheat the oven to 200°C/180°C fan/gas 6.
Put the cabbage in a large bowl. Mix the vinegar with the fennel seeds and honey or sugar and season. Add the boiling water, pour the mixture over the cabbage and toss to combine. Set aside for 30 minutes.
Finely chop most of the walnuts with the dried herbs, chilli flakes and breadcrumbs and season.
Put the fish on a baking tray and press the crumb over the top to coat, drizzle with the oil and bake in the oven for 10-12 minutes, until the crumb is golden and the fish is just cooked and opaque.
Set the peas and lettuce on two plates, top with the cabbage and fish. Scatter with the remaining walnuts and drizzle with oil.
Recipe courtesy of Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (Harper Thorsons, £16.99)
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