The combination of oregano and coriander makes for a Euro-Caribbean fusion to any white fish fillets. Cooking in cast iron or an air fryer creates a crispy crust.
2 fillets white fish such as orange roughy, sole, basa, cod, haddock, etc.
2 teaspoons smoked paprika
2 teaspoon dried oregano
2 teaspoon ground coriander
½ teaspoon sea salt
1 teaspoon black pepper
2–3 tablespoons olive oil
Juice of 1–2 lemons
2 garlic cloves minced
Pat dry fish in tea towel.
Combine spices and seasonings in large dish, mix in olive oil, lemon juice and garlic. It should form a paste; if it’s too thick, add more lemon juice until smooth paste.
Dip fish into seasoning mix, coating both sides well.
Heat cast iron pan over medium high heat, add fish. Cook each side for about 3–5 minutes. Gently nudge fish with a fork to see if a crust has formed; if so, turn over.
Serve warm, on brown rice with side veggies.