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James Reeson

Crispy Skinned Cod with Julienne Vegetables


Ingredients

  • 300g mid cut blue eye cod
  • ½ red capsicum
  • ½ green capsicum
  • 1 stick of celery
  • 1 carrot
  • ½ zucchini
  • 100g rice flour
  • Splash of always fresh olive oil
  • Splash of sesame oil
  • ½ a lemon
  • 12 always fresh capers
  • salt & pepper
  • Kikkoman organic soy sauce

Method

  1. Cut the cod into 5cm squares and dust in the rice flour.
  2. Slice all vegetables into juliennes then toss into a hot fry pan with a splash of olive oil and a splash of sesame oil and stir fry for 2 minutes, then add the lemon place on a lid and turn the heat to very low for 5 minutes.
  3. Splash soy sauce into the vegies, squeeze the lemon and stir through just before serving.
  4. Fry the dusted fish skin side down first until crispy then turn over and place into an oven set to 200c for 5 minutes.
  5. Serves crispy fish on lemon steamed vegetables.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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