Grind the parsley and cilantro in a blender' with the garlic, lemon juice, vinegar, olive oil, paprika, salt and black pepper', to a smooth sauce that still has some texture.
⚙ Grinding in a Food ProcessorBlender
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
To assemble
2
Pat the fish thoroughly dry with paper towels and sprinkle the salt, black pepper and cumin over the top.
3
Heat the olive oil in a heavy pan over high heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Lay the fish in the pan in a single layer and fry 3–4 minutes.
StoveFrying pan
5
Flip gently and fry 3–4 minutes more.
Stove
6
Pour the sauce over the fish in the pan and cook together 2 minutes, until the sauce is hot and coats the fish.
Stove
7
Serve immediately with bread.
354calories
28 gprotein
2 gcarbs
26 gfat
● protein 32%● carbs 3%● fat 66%
Per serving (197 g), of 4 servings
For the Herb Sauce · To assemble ·
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Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
🔧 Tools needed (3) · 🍳 One cooking vessel
Blender· 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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