It’s been ages since I’ve eaten white fish. The Pacific North West is so rich with wild salmon, that’s pretty much the only fish I’ve eaten in years. Well, aside from the canned sardines that make a frequent feature on my lunch plate, that is.
But I’m really excited to tell you about this recipe. You see it isn’t just teen verified, but marked with the teen seal of approval for “gobble-it-up without eye-rolling and then ask for more status”. Accolade indeed!
With its lightly crispy crust hiding the tenderest flesh inside, lime-crusted cod is already a heavenly treat. However the tangy, punchy warm olive vinaigrette alongside makes it really exciting. You’re never going to believe this is the stuff of healing diets!
In case you’re wondering, I tested the recipe with cassava flour as well. Whilst cassava also gives a lovely golden colour to the crust, tapioca flour won due to the welcome crispiness. I’ve opted for sustainably caught wild cod but you could use any firm white fish in its place.
Ready in a matter of minutes, be prepared for all the thumbs facing skywards!
Lime-Crusted Cod with a Warm Olive Vinaigrette
Print the recipe here!
Be sure to get everything ready before you start cooking, this happens quickly.
Mix the tapioca flour, garlic powder, lime zest and salt in a small bowl and then tip out onto a large plate. Press the cod fillets into the seasoned flour, coating well on both sides.
Put the vinaigrette ingredients, apart from the cilantro, into a medium bowl and mix together well.
Heat the avocado oil in a large frying pan. When hot, add the fish presentation side down, and fry for around 3 minutes or so until golden brown. Turn the fillets over and pour the vinaigrette around. Allow to bubble for a further two or three minutes, or until the fish is just cooked. The precise timing will depend on the thickness of your fillets.
Stir the cilantro into the vinaigrette and serve immediately.