• 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


  • 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.


For more information and recipes from this series, click on the following link

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