Sesame crusted fish
Words Lyndi Cohen // @nude_nutritionist
Prep time: 5 minutes
Freezing time: 6 minutes
1 tablespoon extra virgin olive oil
1 teaspoon sesame oil
1 cm (⅜ inch) piece ginger, grated
¼ cup (15 g) chopped coriander (cilantro) leaves
1 chilli, sliced
1 tablespoon lime juice
½ teaspoon mixed pepper and salt
1 tablespoon sesame seeds, plus extra, toasted, to serve
2 firm white-fleshed fish fillets, about 100 g (3½ oz) each
Lime wedges, to serve
Combine all of the ingredients except the fish and extra sesame seeds in a small bowl.
Add the fish and coat well.
Heat a medium frying pan over medium-high heat.
Cook the fish fillets for 3 minutes on each side.
Sprinkle with the toasted sesame seeds and serve with lime wedges.
I love to serve this with salad and brown rice or throw together some fish tacos by stuffing tortillas with sliced red cabbage and avocado and topping with hot sauce.
Don’t like coriander (cilantro)? Skip it or use parsley leaves instead.
Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.