Ingredients
Cod fish:
- 4 slices of white fish (e.g. cod or perch)
- Salt and freshly ground pepper to taste
- 1 tablespoon olive oil
For crispy bark:
- 50 g panko breadcrumbs
- 50 g brewer’s yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For creamy corn:
- 300 g sweetcorn
- 1 small head onion, finely chopped
- 150 ml coconut cream or other vegetable cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 clove garlic, crushed
- Fresh basil leaves for decoration
Preparation
Season the fish cutlets with salt and pepper and place them on a baking tray lined with baking paper. Meanwhile, preheat the oven to 200°C. For the crispy crust, melt the butter in a pan, add the panko crumbs, grated Parmesan, garlic powder and smoked paprika. To make the garnish, melt the butter in a pan and fry the chopped red onion until translucent, then add the crushed garlic. Then stir in the corn and fry for a few minutes until lightly caramelised. Finally, add the cream, salt and pepper, and cook until the consistency is silky and creamy.
When the fish and the garnish are ready, first pile the creamy corn on the plates, then place the fish covered with the crispy crust on top. Garnish with fresh basil leaves and serve immediately.
OMA Tip
If you want to make the dish even more special, try it with black corn, or you can make a courgette puree and courgette oil. Black corn can add rich flavour and colour, while zucchini curd brings a fresh, light taste. For something really special, a side dish of grilled corn is also a great choice. Grilled corn kernels add a slightly smoky flavour that goes perfectly with crispy fish!
