Total Time 40 Minutes
Recipe Yields 8


  • 8 skinless flathead fillets (or other flaky white fish), pin-boned
  • 1/2 tsp each smoked paprika (pimenton), ground cumin & ground coriander
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 flour tortilla, cut into small pieces
  • 1 butter lettuce, leaves separated
  • Sauerkraut, sliced cucumber & micro coriander, to serve


  • 1 tbs extra virgin olive oil
  • 1 cup (120g) frozen peas, blanched, refreshed
  • 80g silken tofu
  • Juice of 1 lime
  • 1 bunch coriander, leaves picked
  • 2 tbs oregano leaves
  • 1 jalapeno, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbs apple cider vinegar


  1. Place flathead, spices and 2 tbs oil in a bowl. Set aside to marinate for 10 minutes.
  2. For veganaise, whiz all ingredients in a food processor until smooth. Season.
  3. Heat a large non-stick frypan over medium heat. Add remaining 1 tbs oil and tortilla pieces. Cook, turning, for 5-6 minutes or until golden. Remove and drain on paper towel.
  4. Season fish with salt and add to pan. Cook, turning once, for 6-7 minutes or until cooked through.
  5. Serve fish on lettuce with veganaise, sauerkraut, cucumber, micro coriander and tortilla.

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