Recipes
Garlic and coriander tomcod filets (2 people)
Coriander pomade :
1-2 tablespoons of olive oil
2 minced garlic cloves
1/2 teaspoon of ground cumin
1 big bouquet fresh coriander, finely chopped
1 teaspoon of freshly grated ginger
1 teaspoon of lemon or lime zeste
Salt and pepper to taste
The fish :
A drizzle of olive oil
4 Tomcod filets
Spinach, green beans or any other green cooked vegetable
Quarter of a lime
Preparation :
In a large bowl, mix the olive oil and the garlic. Then add the cumin and a some salt. Next, add the rest of the pomade ingredients, mix well.
Preheat the oven to 200 °C (400 °F). Season the fish. In a large nonstick pan, warm the drizzle of olive oil at medium-high heat. Lay the fish on the side of the skin (if the skin is present) et cook for about 2 minutes until the skin is golden.
Spread the pomade on the fish filets and cook four 7 to 8 minutes in the oven until the fish is fully cooked. Serve the fish filets on top of the spinach and garnish with a quartered lime.
Note : Reduce the spinach with a drizzle of olive oil. If you decide to make a large quantity of spinach, make sure you add them into your pan by increments. Drizzle the dish with lemon jus and serve.