Sesamecrusted fish

After a weekend of big eating, some delicious fish served with salad tends to be my preference come Monday. White fish is supereasy to cook, but adding a delicious marinade or crust can take it to the next level.

Serves 2

Prep time 5 minutes Cooking time 6 minutes

1 Tbsp extra virgin olive oil

1 tsp sesame oil

1cm piece ginger, grated

1⁄4 cup (15g) chopped coriander (cilantro) leaves 1 chilli, sliced

1 Tbsp lime juice

1⁄2 tsp mixed pepper and salt

1 Tbsp sesame seeds, plus extra, toasted, to serve 2 firm whitefleshed fish fillets, about 100g each

To serve

lime wedges

Method

Combine all of the ingredients except the fish and extra sesame seeds in a small bowl. Add the fish and coat well.

Heat a medium frying pan over mediumhigh heat. Cook the fish fillets for 3 minutes on each side.

Sprinkle with the toasted sesame seeds and serve with lime wedges.

Tips:

Double or triple this recipe if you’re cooking for a family or a group of friends, or so you have plenty of leftovers.

I love to serve this with a rainbow grated salad and brown rice or throw together some fish tacos by stuffing tortillas with sliced red cabbage and avocado and topping with hot sauce.

Don’t like coriander (cilantro)? Skip it or use parsley leaves instead.