Fried Cod With Herbed Yogurt And Salad - cooking recipe

Ingredients

300 g natural yogurt
1 None lime, pared zest and juice
3 tbsp finely chopped dill
2 tbsp finely chopped chervil
1 tsp caster sugar
8 tbsp olive oil
4 None cod fillets, each about 175g
1 tsp mild paprika
1 tsp ground cumin
1/4 tsp ground chilli powder
2 tbsp white balsamic vinegar
3 small red onions, thinly sliced
200 g carrots, grated
450 g Romaine lettuce, shredded
4 None spring onions, thinly sliced
20 g butter
None None chervil sprigs, to garnish

Preparation

For the herbed yogurt, combine the yogurt, lime juice, herbs, 1/2 tsp sugar and 2 tbsp oil.
For the salad dressing, whisk the remaining sugar with 4 tbsp oil, the vinegar and salt and pepper to taste.
Pat the fish dry with paper towels. Combine the paprika, cumin, chili powder, 2 tbsp oil and a little salt. Brush on the fish. Melt the butter in a frying pan and fry the fish 2-3 mins each side until cooked through.
For the salad, toss the red onion, carrots, lettuce, lime zest and spring onion with the balsamic dressing and transfer to serving plates. Top with the fish and herbed yogurt. Garnish with parsley and serve.