Spice Crusted Cod Fillets with Zucchini Salad

Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.

	Zucchini Salad
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Sweet paprika 1/2 tsp Garlic salt 3-4 (about 150 g each) Cod fillets(or any white fish) 1 tbsp Corn oil Lemon wedges, to serve Some yoghurt dressing, to serve	180 g Green zucchini, trimmed and cut into 1cm pieces 1 tbsp Red onion, finely chopped 1 Tomato, halved, deseeded, cut into 1cm pieces 1 tbsp Finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 tbsp Olive oil 1 tbsp Fresh lemon juice Salt & freshly ground black pepper

1. Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
   
2. To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
   
3. Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
   
4. Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.

Smoked Salmon Salad with Potatoes and Crispy Capers

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
  
• 1 tbsp Olive oil
  
• 1 tbsp Capers, drained
  
• 30g Arugula
  
• 100g Smoked salmon
  
• 2-3 tbsp Tzatziki
  

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
   
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
   
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

• 2 Cod or walleye fillets
  
• Salt and pepper to taste
  
• 25 g Herb butter
  
• 25 g Cornflakes, crushed
  
• 25 g Breadcrumbs
  
• 2 tbsp Olive oil, plus extra for greasing
  
• 1 tbsp Fresh parsley, chopped
  
• 1 tsp Dill
  
• 2 clove Garlic, minced
  
• 2 tbsp White wine
  
• Lemon wedges, for garnish

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
   
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
   
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Cod with Creamy Red Lentils

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

• 100 g Onion, diced
  
• 150 g Carrot, peeled and diced
  
• 100 g Broccoli stem, peeled and diced
  
• 2 tbsp Olive oil
  
• 1 clove Garlic, minced
  
• 200 g Red lentils
  
• 400 ml Vegetable stock
  
• 200 g 10% Sour cream
  
• 1 tbsp Fresh dill, chopped
  
• 1 tbsp Butter
  
• 4 Cod or sea bass fillets
  
• Salt and freshly ground black pepper
  

1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
   
2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
   
3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
   
4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

Spicy Fish Sticks

Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.

	Sauce
2 Cod fillets Salt and white pepper to taste 3 Garlic cloves, chopped 1 Chilli, seeded and chopped 1 stalk Spring onion, chopped 2 tbsp Sweet potato flour Vegetable oil Handful of arugula to serve	1 tsp Szechuan pepper powder 1 tbsp Chilli oil 1 tbsp Rice wine 1 tbsp Light soya sauce 1 tsp Roasted sesame oil

1. Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
   
2. Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
   
3. Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.

Dill Risotto with Salmon

This is rather a simple, modest, yet very flavourful, filling and soul-satisfying risotto dish that's quick and easy to make. From vegetables, fruit to meat, poultry, and seafood, the variations are endless, just like pasta. Get yourself a glass of Valpolicella Classico Superiore or Pinot Grigio if you prefer white, and enjoy!

Recipe adapted from Essen und Trinken

• 1 Onion, finely diced
  
• 3 tbsp Olive oil
  
• 150 g Risotto rice
  
• 1 clove Garlic, minced
  
• 50 ml White wine
  
• Salt and black pepper
  
• 200 g Salmon steak
  
• 500 ml Vegetable stock, hot
  
• 2 tbsp Chopped dill
  
• 2 tbsp Green peas
  
• 2 tbsp Creme fraiche

1. Heat two tablespoons of olive oil in a skillet on medium heat. Add in the diced onion and stir until tender. Add in risotto rice and minced garlic. Stir until rice becomes translucent. Pour in the white wine. Simmer until the wine is absorbed.
   
2. Cut the salmon into inch-sized dices. Season with salt and pepper. Heat one tablespoon of oil in a skillet over medium heat. Add in diced salmon and cook until lightly golden.
   
3. Season the risotto with salt and pepper. When the wine is all absorbed, add half of the hot stock and keep stirring, until that has been absorbed. Pour in the rest of stock, stirring frequently until the rice is cooked al dente. This will take 20 minutes or more.
   
4. Add in chopped dill, green peas and creme fraiche. When the rice is cooked, gently stir the pan-fried diced salmon into the risotto, and cook for a further 1-2 minutes to heat through. Season, to taste, with salt and black pepper and serve.