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.
Instructions
- 1
Pre heat the grill to its highest setting.
- 2
Pat the cod fillets dry, removing as much moisture as possible with kitchen towel.
- 3
Put the low carb roll in a food processor and process into breadcrumbs, then transfer to a small bowl.
- 4
Add the chopped coriander, cayenne, lime zest and cheddar and season with salt and pepper. Mix well.
- 5
Line a baking tray with foil, dull side up. Grease with a little butter or olive oil.
- 6
Place the fish fillets on the foil.
- 7
Spread enough tartare sauce over to cover the fillets.
- 8
Spoon on the crumb mixture, dividing it equally between the 4 pieces.
- 9
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).
- 10
Depending on the thickness of the fish, grill for 8–15 minutes.
- 11
Serve with mixed salad leaves, lime and coriander tartare sauce and lime to squeeze over.
Notes
- Here is the link to the low carb roll recipe.
- To make a lime and coriander tartare go to the My Mayo recipe and add the zest of one lime and a handful of coriander to the regular tartare sauce version.