John Myers
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Fish: Spicy Lettuce & Cod Fillet
The perfect fish: spicy lettuce & cod fillet recipe with a picture and simple step-by-step instructions.
- 4 small Cod fillets or two large fillets
- 1 tbsp Rapeseed oil
- 1 tbsp Lemon juice
- For the salad:
- 100 g Green salad leaves
- 100 g Red lettuce
- 2 tbsp Lemon juice
- 1 tsp Mustard medium hot
- 1 tbsp Olive oil
- 1 tbsp Walnut oil
- 1 size Fresh avocado
- 1 tbsp Sesame seeds
- Sea salt and pepper
Preparation:
- 1 ….. wash the lettuce leaves, dry them, pluck them into bite-sized pieces and place them in a bowl. Rinse the cod fillets under cold water, pat dry and sprinkle with 1 tablespoon of lemon juice. Let the fish fillets stand for about 10 minutes, then dab off and season with sea salt and lemon pepper.
For the dressing ….
- 2 ….. stir together a tablespoon of lemon juice, mustard, sea salt and pepper. Add walnut and olive oil, stir in and pour over the lettuce.
- Peel the avocado, cut into thin slices and drizzle a tablespoon of lemon juice over the avocado slices.
- Arrange the salad on two plates.
- Fry the prepared cod fillets in the rapeseed oil on both sides for about 3 to 4 minutes. Then serve with the salad.
- Finally, briefly toast the sesame seeds in a dry pan, sprinkle over the lettuce and fish fillets.
Additional data tip:
- My family and I prefer to eat brown rice with it.
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