Quinoa-Battered Herb-Infused Codfish

What food resolutions do you have for 2016 that will make this your tastiest year yet? At the top of my list, is to discover almost all edible leafy greens/herbs, vegetables and fruits from A – Z, and find ways to cook them delicious! I’ll be exploring ways to incorporate green foods into everyday meal ideas; reinventing family favourites. I call this quest Cooking Green Goodness. If you find anything green intimidating, and would love to learn tasty ways to cook them, then this is the place for you. So far this journey has inspired me to discover amazing recipes such as the herb-infused codfish featured here today.

It’s DILL-icious!

Often ignored in its popular role as a table garnish, parsley, with its vibrant taste can provide much more than decoration on your plate. Dill, with its wispy green and fernlike leaves, is a unique plant in that both its leaves and seeds are used as a seasoning, and of course in pickling. Dill is great to add to sauces and provides a tangy addition to this fish dish along with the vibrant taste of parsley.

Quinoa-Battered Herb-Infused Codfish

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: moderate
  • Print

Serve with your favourite side(s) which could include fries (fish and chips) or with mixed salad leaves.

Ingredients

  • 3 ½ tablespoons quinoa flakes
  • 3 ½ tablespoons coconut flakes
  • 1 tablespoon finely chopped parsley leaves (best to use flatl-leaf parsley)
  • ½ tablespoon finely chopped dill
  • 4 tablespoons all-purpose flour or coconut flour works as well
  • 2 eggs, lightly whisked
  • Sea salt and ground black pepper (to taste)
  • Fish seasoning (optional)
  • 4 fresh codfish fillets (red snapper is a great substitute)
  • 200 ml coconut oil
  • 1 lemon, slice in wedges to serve

Directions

Use the freshest possible ingredients when making this dish. In 3 separate bowls:

  1. Mix together in a bowl, quinoa flakes, coconut flakes, fresh parsley and dill.
  2. Pour the flour in a second bowl.
  3. Lightly whisk egg in a third bowl.
  4. Season fish as desired with sea salt, freshly ground pepper and fish seasoning (optional).
  5. Dust fish with the flour mixture.
  6. Coat in egg.
  7. Roll in the crumbs (quinoa flakes, coconut flakes and fresh parsley).
  8. Heat coconut oil in frying pan (use medium heat), and shallow fry fish for 5 – 6 minutes on each side, or until golden and crispy.  Drain on paper towel.

You can now print this recipe card. Just hit PRINT to keep it handy.

So now that you know what tasty dishes are in the works here for 2016, how are you inspired?

See more Cooking Green Goodness including how to cook with fresh herbs. Discover flavourful combinations you may not have thought possible, or even just learn about the benefits of a health conscious diet inclusive of leafy greens and green foods. At the very least, you might decide to try something new, and challenge yourself.

Cheers to 2016, good food and good health!

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After the Post Update
See my Quinoa-Battered Herb-Infused Codfish submitted for the “What Cooking For 2016” food mission, in the Gastropost Toronto newspaper along with other delicious food photos. “From eating more veggies and adding variety to sampling something new or fine-tuning old favourites,” see it here: https://gastropost-files.s3.amazonaws.com/newspaper/toronto/20160115-gastropost-nationalpost.pdf
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