Mamta's Kitchen

Peppered Fish in Hot Vinaigrette Sauce

Peppered Fish in Hot Vinaigrette Sauce

Mamta Gupta

Serves 4


  • 4 portions of salmon or haddock or cod, skin removed

  • 2 tbs. coarsely ground black pepper

  • 2 tbs. whole wheat or chapatti flour

  • 1 level tsp. Salt

  • 2 tbs. olive oil for shallow frying

  • Vinaigrette:

  • 2 cloves garlic, peeled & crushed

  • 2 tbs. wholegrain mustard

  • 2 limes, grated rind and juice of

  • 4 tbs. olive oil

  • 1 salt

  • 1 tsp. freshly ground black pepper

  • 1 tbs. chopped fresh coriander leaves. You can use dill leaves instead


  1. Mix flour, pepper and salt on a plate.

  2. Dry wipe fish with kitchen paper.

  3. Dip fish into flour/pepper mix, roll and press on all sides, to coat well. Keep aside.

  4. Vinaigrette:

  5. Place crushed garlic, mustard, lime rind and juice, olive oil, salt, pepper and coriander into a jar and shake well to mix.

  6. Frying fish:

  7. Heat 2 tbs. olive oil in a frying pan. When hot, add fish pieces and fry for 3-4 minutes on each side until crisp and golden on all sides.

  8. Keep the heat high and pour the vinaigrette around the fish, not over it. Let it bubble until it reduces.

  9. Serve with green salad and Green Mango Chutney.


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