For all you fish lovers out there, here is another tasty dish I whipped up one night for my friend Jules and the hungry hoards! It even got the thumbs up from her 5 year old son and took next to no time to make, so if you’re stuck for a quick and delicious recipe, give this one a whirl! And if you typically shy away from cooking fish, this recipe is pretty well foolproof, so Enjoy!
Gluten Free, Sugar free, Dairy free, Paleo, Diabetic Friendly, Detox Friendly, Low allergy
What you’ll need…
- 150 – 200 gram fillet of white fish,(per person) of your choice – I used snapper for this recipe because of its mild, slightly sweet flavour and light texture
- Oil for pan frying – I use macadamia nut oil because it has a high smoke point, but you could also use virgin coconut oil
- 1 cup Italian (Flat leaf) parsley, roughly chopped
- 1 -2 Tbsp whole coriander seeds – adjust according to how many fillets of fish you’re cooking
- 1 -2 Tbsp whole cumin seeds – adjust according to how many fillets of fish you’re cooking
- 1 Tbsp black sesame seeds
- Himalayan Salt to taste
- Cracked pepper to taste
How to make…
- Add cumin, sesame and coriander seeds to a mortar and pestle and grind
- Drizzle fish fillets with a little macadamia nut oil and sprinkle with chopped parsley, coriander, sesame and cumin seeds
- Heat macadamia nut oil in fry pan over moderate to high heat and add fish fillets
- Cook on each side until golden brown. Be sure to only turn once and ensure it is cooked through.
- Season with Himalayan or celtic sea salt and cracked pepper
- Serve with a big fresh garden salad or steamed greens, seasoned with a little Himalayan salt and cracked pepper and a drizzle of macadamia or olive oil.
(Fish purchased from Fegari’s Seafood, Hampton, Melbourne)
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