Red spiced fish with green salad recipe

Method

• Step-by-step method for Red Spiced Fish with Green Salad
• Preheat your oven to 200°C (fan 180°C) or set out a non-stick frying pan for stovetop fillet cooking
• Pat 4 hake fillets dry with paper towel to ensure even browning
• Rub each hake fillet evenly with 1 teaspoon Thai red curry paste to thoroughly coat the surface
• Season the fillets with a tiny pinch of salt if desired and a light dusting of cayenne pepper for extra heat
• Set fillets aside to marinate for 5-10 minutes while you prepare the salad
• Rinse and separate romaine lettuce leaves; arrange them as a bed on a large platter or individual plates
• Slice 1 avocado thinly and arrange the slices over the lettuce
• Cut 1 cucumber into finger-length batons and scatter them over the greens
• Roughly chop fresh coriander and sprinkle generously over the prepared salad base
• In a small bowl, mix the zest and juice of 1 lime with 1 teaspoon honey to make a simple lime-honey dressing
• Drizzle the dressing lightly over the avocado, cucumber, and lettuce salad
• Heat a non-stick frying pan or grill pan over medium-high heat (or use the preheated oven)
• Cook the marinated hake fillets for 2-3 minutes per side until golden and just cooked through, or bake for 8-10 minutes until opaque and flaking easily
• Plate the salad and arrange the hot red spiced hake fillets on top or alongside
• Serve with additional lime wedges for squeezing
• Present with a portion of cooked brown rice on the side
• Garnish with a final scattering of chopped coriander and a light dusting of cayenne if extra spice is desired
• Serve immediately for best texture and flavor