Preparation time 20 min
Cooking time 20 min
Serve 4 person
Ingredients
4 portions: Cod fillets 160g each
Seasoning to taste
1tbsp: Sunflower oil
1 pcs: Lime cut into wedges
Quinoa salad Ingredients
100g : cooked quinoa
(one part dry quinoa with double part of water cook together until all liquid reduced and finish with salt, pepper and olive oil)
100g : blueberry
4whole : baby potato boiled & cut into 4 pcs.
50g : sundried tomato
50g : rocket
50g: sliced red pepper
Seasoning to taste
1tbsp : lime juice
2tbsp : olive oil
Method:
1. Heat oil in a non stick pan medium to high heat.
2. Season the fillets of cod with salt , pepper & lime.
3. Place a cod skin side down on a heated pan and fry it for about 1 to 2 minutes to brown and crispy skin.
4. Gently flip up cod with fish spatula and fry it another 1 to 2 minutes.
5. Cook it preheated oven 180•c for 5 minutes.
6. Remove from the oven and rest it for 2 minutes to serve.
7. Place quinoa, potato, blueberry, red pepper, sundried tomato, salt. Pepper, lime juice, olive oil in a wide bowl.
8. Gently mix with a wooden spoon, add rocket and mix again.
9. Place a handful of quinoa salad on centre of the plate then add pan seared cod on top of the salad.
10. Serve immediately.
