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Herb & Walnut Crumbed Fish & Pickled Red Cabbage |
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| Serves 2 |
Prep 30 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
60g of walnut pieces
1 tsp of dried oregano
1 tsp of dried thyme
40g of fine wholemeal breadcrumbs
2 x 175g skinless white fish fillets (cod or haddock)
4 tbsp of extra-virgin olive oil, + extra for drizzling
160g of frozen peas, defrosted
50g of salad leaves
Sea salt & freshly ground black pepper
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For the pickled cabbage
160g of red cabbage (± 1/2), very thinly sliced
3 tbsp of white wine vinegar
1 tsp of fennel seeds
1 tbsp of honey or sugar
50ml of boiling water
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Preheat the oven to
200°C/180°C fan/gas 6
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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
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Finely chop most of the
walnuts with the dried herbs and breadcrumbs and season.
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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.
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Set the peas and lettuce on
two plates, top with the cabbage and fish. Scatter with
the remaining walnuts and drizzle with oil.
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Adapted from The
Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla
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DAILY
DINNERS 
