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
To Serve:
1red chillisliced
handful of fresh coriander
Lime wedges
Instructions
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).
4 tbsp soured cream, 4 tbsp double/heavy cream, 2 tbsp chopped coriander, 1 small clove garlic, juice of ¼ of a lime, Good pinch of salt
Make the salsa verde by placing the coriander, basil, spring onions/scallions, chilies, 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).
2 packed cups of fresh coriander, 10 fresh basil leaves, 5 spring onions/scallions, 2 green chillies, 1 clove garlic, 2 tsp fish sauce, juice of ½ a lime, pinch of salt and pepper
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.
4 soft white tortillas
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.
1 tbsp olive oil, 2 tbsp unsalted butter, 4 seabass fillets – with the skin on, pinch of salt and pepper
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.
1/2 of a sweetheart cabbage, 1/2 a red onion, 8 cherry tomatoes, ½ a cup of grated cheddar cheese, 1 red chilli, handful of fresh coriander