4seabass fillets – with the skin onor swap for your favourite white fish
pinchof salt and pepper
½of a sweetheart cabbagesliced thinly
½a red onionpeeled and sliced
8cherry tomatoessliced into quarters
½a cup of grated cheddar cheese
handful of fresh coriander
Make the crema first by mixing the soured cream and double/heavy cream in a small bowl, then add in the rest of the ingredients and mix. Test and add a little more salt if needed. Cover with clingfilm and refrigerate until needed (you can make this a few hours ahead).
Make the salsa verde by placing the coriander,, basil, spring onions/scallions, chillies and garlic in a food chopper/blender. Give it a couple of quick pulses until the garlic has been thoroughly chopped. Add in the fish sauce, lime juice, salt and pepper and give another quick pulse. Have a taste, it should be fresh, a bit salty and very hot. Add a little more lime and/or salt if needed. Spoon the salsa verde into a bowl, cover with clingfilm and refrigerated until needed (you can make this a few hours ahead).
When you’re ready to prepare the fish tacos, wrap the tortillas in some foil (with a piece of foil in between each tortilla to stop them sticking together) and place in the oven on very low.
Heat the butter and oil in a large frying pan. Sprinkle the fish fillets with a pinch of salt and pepper and place in the frying pan skin side down. Cook on a medium heat for 2-3 minutes, until the skin starts to brown and then turn over and cook for a further 2 minutes. At this point you can peel the skin off the fish. I like to leave the skin on during cooking as it keeps the fish moist and tender.
Turn the heat off and leave the fish in the pan.
Take the tortillas out of the oven and place on a plate. Break up the fish and distribute between the tortillas. Top with the cabbage, red onion, tomatoes and finally the cheese. Drizzle a little of the crema and salsa verde on top, then sprinkle on a little chopped coriander and some chopped red chillies.