Pepper Crusted Fish in a warm Lime and Coriander Vinaigrette

• servings: 2

Ingredients

1 heaped tablespoon whole mixed peppercorns (coarsely crushed)

1 heaped tablespoon plain flour, seasoned with a little salt

2 x 200g (7oz) portions of fresh cod fillets

1 tablespoon olive oil

for the vinaigrette:

1 clove garlic, peeled

2 level teaspoons coarse ground mustard

grated rind and juice of 2 limes

4 tablespoons olive oil

salt and freshly ground black pepper

fresh coriander leaves, chopped

Directions

1. Mix together the crushed peppercorns and flour

2. Remove the skin from the fish.

Wipe with kitchen paper then coat with the peppercorn mixture, pressing well on both sides. Set aside while preparing the vinaigrette.

3. Crush the garlic into a bowl and stir in the mustard, lime rind and juice, 4 tablespoons of olive oil, seasoning and coriander.

4. Heat a tablespoon of olive oil in a large frying pan. When hot, add the fish and fry for 3 minutes on each side, until crisp and golden.

5. Keeping the heat high, pour the vinaigrette around the fish and maintain heat to reduce.

Serve with new potatoes and green beans.