Spiced fish with broccoli puree
This spiced fish with broccoli purée is perfect for a midweek supper. It’s ready within 15 minutes. It’s low-cal and low-carb, but you can serve it with sautéed potatoes (like I did) or bread, with grilled veggies or salad etc on the side. I used haddock, but hake and cod would be fine too. For a gluten-free version use rice or chickpea flour. Even fine polenta would work too. If you want it extra spicy, add some cayenne to the coating.
Ingredients
Method
- Tear the broccoli into florets and put them in a pan of slightly salted water. Add the ginger and garlic cloves. Bring to the boil, then cook for about 5 minutes.
- Meanwhile, mix the flour, cornflour, ginger powder, salt and paprika in a bowl, then coat the fish fillets in this mixture. Put them on a plate.
- By now the broccoli should be cooked, so drain and purée them with a stick blender (including the ginger and garlic cloves). Season to taste. Add a pinch of cayenne for an extra kick.
- Heat some oil in a frying pan and put the fish into the hot oil. Fry for a couple of minutes, then turn them over. Fry them again for another couple of minutes until their coat is golden. Don’t overcook the fish – but make sure the flesh is cooked through, particularly, if it’s a thick slice.
- Serve the fish fillets with the broccoli purée.