As an island nation, we eat surprisingly little fish, even though we all know it’s really healthy, inexpensive and quick to cook. I believe the reason for this is the lack of inspiration for how to make it taste really good.
This 5-ingredient recipe is a great one to master – it’s gluten-free, dairy-free, and provides good fats and proteins, while being Paleo too – so it ticks a lot of boxes when you’re trying to stay on the straight and narrow.
I’ve used Tomato Sprinkles from the healthy, wholefood company Wyldsson as my nut and seed crumb (yay, they’re Irish, and you can buy from their online shop here), but you can by make your own by combining chopped nuts and seeds with some dried herbs and seasoning.
The great thing about the Sprinkles is they’re so versatile. Use them for sprinkling over salads, quinoa or couscous.
The super-clean fish dish
Serves 1 – just multiply for extra portions
Ingredients
1 Fresh Hake Fillet, with or without skin is fine
Sea salt and black pepper
One tbsp olive oil or coconut oil
Lemon wedge to serve
Method
1. Spread your Tomato Sprinkles onto a dish. Season them with salt and pepper.
2. Press your hake fillet into the sprinkles (on both sides). Melt the olive oil or coconut oil in a frying pan over a high heat.
3. Add the encrusted hake to the pan, turn the heat to medium and cook on each side for 4 mins, or until golden and cooked through.
4. Serve with baby potatoes and a side salad.
Elaine Lavery is a former French Alps chalet chef, and now the co-founder of Irish company Improper Food. The company’s first product, Improper Butter is a yummy range of natural garlic and herb cooking butters.
This week Elaine is our foodie Guest Blogger, highlighting some amazing Irish small food producers, she adds, “As a small food producer, I am a big advocate of buying locally. We have amazing quality produce to choose from and buying local has become really on-trend.”
