This is an amended version of a Nigella recipe to make it slightly simpler to make and also lower carb by swapping tortillas for lettuce boats (you can find the original in her book Simply Nigella and online here, which I suspect is even more delicious).
It’s a great way to make white fish more interesting and makes for a tasty lunch or light supper, especially in the summer.
2 fillets of firm white fish (e.g. cod or haddock), skinned
1/2 tsp ground cumin
1/4 tsp paprika
1/2 tsp flaked sea salt
1 small clove of garlic, crushed or finely grated
1 tbsp olive oil
1 ripe avocado, sliced
2 tbsp mayonnaise
1 little gem or mini romaine lettuce, separated into individual leaves
half a red onion, thinly sliced into half moons
juice of one lime
small handful of coriander, chopped
- Preheat the oven to 200 C fan. Put the sliced red onion and lime juice in a bowl to marinate.
- Mix together the olive oil, spices, garlic and salt. Place the fish in a roasting dish or tin, and spoon the mixture evenly over the fish fillets.
- Bake the fish for 8-10 minutes (depending size), until opaque and cooked through.
- You can either serve the fish, avocado, onions, leaves, mayo and coriander in separate dishes for people to assemble or put a selection of each on a plate.
- To assemble a ‘taco’, spread a little mayo in a lettuce leaf, add some fish, slices of avocado, a few slices of marinated onion and a sprinkle of coriander.