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    • Coley Teriyaki

    Mark Sharron
    Easy
    10 minutes
    2
    Amount Per Serving: Calories 85; Fat 1g; Carbs 0g; Sugars 0g; Fibre 0g; Protein 18.3g; Sodium 1.0g
    This healthy dish sees crispy-skinned coley served with a teriyaki dressing and veggies. Packed with taste and still containing a multitude of health benefits irrespective of your age.
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    Ingredients

    • 2 fillets of Coley, about 100g each
    • 100g courgette
    • 2 spring onions
    • 100g fennel
    • 50g broccoli
    • 75ml soy sauce
    • 25ml maple syrup
    • 1/2 teaspoon garlic powder
    • 1 teaspoon sesame oil

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

    Frozen Coley Products

    • Coley Fillet 1kg