3-2-1: Herb and Walnut Crumbed Fish with Pickled Red Cabbage

Pescatarian

Prep: 45 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

60 g 2.1 oz walnuts
1 tsp 1 tsp oregano (dried)
1 tsp 1 tsp thyme (dried)
1 tsp 1 tsp red chilli flakes
40 g 1.4 oz wholemeal breadbreadcrumbs
350 g 12.3 oz cod fillet2 x 175g skinless fillets - cod or haddock
4 tbsp 4 tbsp extra virgin olive oilplus extra for drizzling
160 g 5.6 oz peas (frozen)defrosted
50 g 1.8 oz lamb’s lettuce

Pickled Red Cabbage

160 g 5.6 oz red cabbagefinely sliced (approx 1 x red cabbage)
3 tbsp 3 tbsp white wine vinegar
1 tsp 1 tsp fennel seeds
1 tbsp 1 tbsp honeyor sugar
50 ml 1.7 fl oz waterboiling water

Dinner Lunch

I love this delicious crumb on the delicate fish. You can also try it with a Cajun spice blend or garam masala.

Prep: 45 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

60 g 2.1 oz walnuts
1 tsp 1 tsp oregano (dried)
1 tsp 1 tsp thyme (dried)
1 tsp 1 tsp red chilli flakes
40 g 1.4 oz wholemeal breadbreadcrumbs
350 g 12.3 oz cod fillet2 x 175g skinless fillets - cod or haddock
4 tbsp 4 tbsp extra virgin olive oilplus extra for drizzling
160 g 5.6 oz peas (frozen)defrosted
50 g 1.8 oz lamb’s lettuce

Pickled Red Cabbage

160 g 5.6 oz red cabbagefinely sliced (approx 1 x red cabbage)
3 tbsp 3 tbsp white wine vinegar
1 tsp 1 tsp fennel seeds
1 tbsp 1 tbsp honeyor sugar
50 ml 1.7 fl oz waterboiling water

Preheat the oven to 200°C/180°C fan/gas 6.

Put the cabbage in a large bowl. Mix the vinegar with the fennel seeds and honey or sugar and season. Add the boiling water, pour the mixture over the cabbage and toss to combine. Set aside for 30 minutes.

Finely chop most of the walnuts with the dried herbs, chilli flakes and breadcrumbs and season.

Put the fish on a baking tray and press the crumb over the top to coat, drizzle with the oil and bake in the oven for 10–12 minutes, until the crumb is golden and the fish is just cooked and opaque.

Set the peas and lettuce on two plates, top with the cabbage and fish. Scatter with the remaining walnuts and drizzle with oil.