Alive and Cooking

Crispy Skinned Cod with Julienne Vegetables

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300g mid cut blue eye cod
½ red capsicum
½ green capsicum
1 stick of celery
1 carrot
½ zucchini
100g rice flour
Splash of Always Fresh Olive Oil
Splash of sesame oil
½ a lemon
12 Always Fresh capers
Salt & pepper
Kikkoman Organic Soy Sauce


1. Cut the cod into 5cm squares and dust in the rice flour.

2. Slice all vegetables into juliennes then toss into a hot fry pan with a splash of olive oil and a splash of sesame oil and stir fry for 2 minutes, then add the lemon place on a lid and turn the heat to very low for 5 minutes.

3. Splash soy sauce into the vegies, squeeze the lemon and stir through just before serving.

4. Fry the dusted fish skin side down first until crispy then turn over and place into an oven set to 200c for 5 minutes.

5. Serves crispy fish on lemon steamed vegetables.

Crispy Skinned Cod with Julienne Vegetables