pepper-crusted fish with lime vinaigretterating:
2 heaped tblsp whole mixed peppercorns, coarsely crushed
2 heaped tblsp plain flour seasoned with salt
4 x 200gm (7oz) portions fresh cod (or haddock, coley, whiting or hoki) fillets
2 tablespoons olive oil
1-2 cloves garlic, peeled
4 level teaspoons coarsely-ground mustard
grated rind and juice of 4 limes
8 tablespoons olive oil
salt and freshly ground black pepper
fresh coriander leaves, chopped
cooking time: approx 8 minutes
mix together crushed peppercorns and flour
remove skin from fish, wipe with kitchen paper, then coat with peppercorn mixture, pressing well on both sides. Set aside while preparing vinaigrette.
crush garlic into a bowl and stir in mustard, lime rind and juice, 8 tablespoons olive oil, seasoning and coriander.
heat two tablespoons olive oil in large frying pan. When hot, add fish and fry for 3 mins on each side, until crisp and golden.
keeping heat high, pour the vinaigrette around the fish and maintain heat to reduce.
serve with new potatoes and green beans.