Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.
- Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
- To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
- Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
- Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.