a piece of crumbed cod on a grey plate with half a lime, salad and a small bowl of tartare sauce

Lime and coriander crumbed cod

Plan view of a piece of crumbed cod on a grey plate with half a lime, salad and a small bowl of tartare sauce

Lime and coriander crumbed cod

If you already have tartare sauce in the fridge and a batch of low carb rolls in the freezer then this makes a quick meal.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 people

Ingredients
  

  • 4 boneless cod fillets or any other white fish
  • 1 low carb roll (or 100g ground almonds instead) see recipe link below
  • 3 tbsp finely grated cheddar
  • pinch cayenne pepper
  • grated zest of a lime use later to serve and squeeze over
  • salt and pepper
  • 1 tbs finely chopped fresh coriander
  • enough coriander and lime tartare to spread over see recipe link below
  • a little olive oil to drizzle

Instructions
 

  • Pre heat the grill to its highest setting.
  • Pat the cod fillets dry, removing as much moisture as possible with kitchen towel.
  • Put the low carb roll in a food processor and process into breadcrumbs, hten transfer to a small bowl.
  • Add the chopped coriander, cayenne, lime zest and cheddar and season with salt and pepper. Mix well.
  • Line a baking tray with foil, dull side up. Grease with a little butter or olive oil.
  • Place the fish fillets on the foil.
  • Spread enough tartare sauce over to cover the fillets.
  • Spoon on the crumb mixture, dividing it equally between the 4 pieces.
  • Drizzle with olive oil and place under the grill, as low as it will sit away from the direct grill element (or it will burn the crumb).
  • Depending on the thickness of the fish, grill for 8 - 15 minutes.
  • Serve with mixed salad leaves, lime and coriander tartare sauce and lime to squeeze.

Notes

Here is the link to the low carb roll recipe.
And here is the link for the lime and coriander tartare sauce.

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