8 radishes, thinly sliced
¼ small red cabbage, shredded
½ small red onion, thinly sliced
200 g sustainable skinless cod fillet piece
1 stalk celery, sliced
1 small bunch coriander chopped
1 jalapeño, seeded and sliced
1 lime, juiced
1 tsp olive oil
1 pinch smoked paprika and ground cumin
1 tsp oregano
½ tsp garlic or celery salt
- Mix the radish, cabbage, red onion, celery, most of the coriander and jalapeño in a large bowl. Whisk the lime juice with 1 tsp oil and seasoning. Tip into the slaw and toss.
- Mix the spices and salt together and rub over the fish, coating well. Heat 1 tsp oil in a frying pan until very hot, and sear the cod on each side for 2 minutes until the spices darken, and the fish is cooked through. Serve with more coriander and the radish slaw.