About this recipe:Flaked cod and cos lettuce flavoured with a mustard, vinegar and caper dressing makes a delightful light lunch or dinner.
1 tbsp extra virgin olive oil, 1 tbsp fresh or bottled lime juice or 2 tsp lemon juice
1 tsp paprika
400g skinless cod fillet or cod steaks (or any kind of firm white fish)
4 tbsp extra virgin olive oil
1 tbsp vinegar
1/2 tsp Dijon mustard
1 tbsp drained capers
150g bag of torn cos lettuce
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:7min › Cook:7min › Ready in:14min
Mix 1 tbsp extra virgin olive oil, 1 tbsp fresh or bottled lime juice or 2 tsp lemon juice and 1 tsp paprika and brush over 400g skinless cod fillet or cod steaks (or any kind of firm white fish). Cook under a medium-hot grill for 6-7 minutes or until the fish flakes easily (there's no need to turn it over).
Meanwhile, whisk 4 tbsp extra virgin olive oil, 1 tbsp vinegar from a jar of capers, 1/2 tsp Dijon mustard, coarsely ground sea salt and black pepper together. Stir in 1 tbsp drained capers.
Flake the fish into large chunks. Add to a 150g bag of torn cos lettuce (or any other crispy leaf) in a serving bowl. Drizzle over the dressing and gently mix together. Serve with crusty bread.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.