Doctor’s Kitchen 3-2-1: Herb and Walnut Crumbed Fish with Pickled Red Cabbage

Name: Doctor’s Kitchen 3-2-1: Herb and Walnut Crumbed Fish with Pickled Red Cabbage
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: 60g walnut pieces; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried chilli flakes; 40g fine wholemeal breadcrumbs; 2 x 175g skinless white fish fillets (such as cod or haddock); 4 tbsp extra-virgin olive oil, plus extra for drizzling; 160g frozen peas, defrosted; 50g lamb’s lettuce; Sea salt and freshly ground black pepper; 160g red cabbage (about 1), very thinly sliced; 3 tbsp white wine vinegar; 1 tsp fennel seeds; 1 tbsp honey or sugar; 50ml boiling water

Instructions

Prep:45minCook:10min

About this recipe I love this delicious crumb on the delicate fish. You can also try it with a Cajun spice blend or garam masala. Cook’s tip You can use red cabbage sauerkraut instead of pickling your own cabbage to save time. Shop this recipe:

Updated at: Thu, 21 Nov 2024 10:33:40 GMT