Cumin Crusted Fish Recipes

CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES

Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad

Provided by Tom Kerridge

Categories Dinner, Main course

Time 25m

Number Of Ingredients 10

Cumin-crusted lamb with shallots & crushed new potatoes image

Steps:

Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.

Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

Ingredients

1 tbsp ground cumin
1 tbsp ground coriander
4 trimmed lamb rumps , about 200g each
2 banana shallots , halved lengthways
450g new potatoes
2 spring onions , chopped
1 lemon , zested and juiced
1 tbsp capers
small handful mint leaves , chopped
splash of olive oil (optional)

PAN-FRIED CUMIN-CHILE CRUSTED FISH

This only serves 2 but can easily be increased to serve how many servings you need. Although the original recipe suggests using snapper, other white fish such as Tilapia or Grouper can be used. When I made this I used Tilapia, as it is more readily available where I live. As there is not much oil used to cook the fish, it best to use a bit of Pam in the skillet or a non-stick pan, as the fish tends to stick. Recipe source: local newspaper

Provided by ellie_

Categories High Protein

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Pan-Fried Cumin-Chile Crusted Fish image

Steps:

In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
In a second pie pan or shallow bowl beat egg white.
Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
Heat oil in skillet (see note in description) over medium high heat.
Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.

Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1, Cholesterol 114.3, Sodium 174.2, Carbohydrate 7.2, Fiber 0.8, Sugar 0.3, Protein 34.2

Ingredients

2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
salt
pepper
1 egg white
3/4 lb white fish fillet (see note in description)
1 tablespoon canola oil