Spice crusted fish with a herb, lime butter.

Spice crusted fish with a herb, lime butter. 

Whilst pregnant and breastfeeding I have tried my best to eat a healthy balanced diet and include fish for the all-important fish oils in my diet at least once or twice a week. The other reason I love eating fish is that it is so quick and easy to make. This recipe serves two using salmon fillets,  however I made the same for my dad’s birthday lunch using cod instead for 6 people and just changed the quantities. It works just as well for a white fish as it does with salmon.


240g salmon fillets (one packet – skinless works best for this)
Spice crust – ¼ tsp smoked paprika, 
½ tsp dried coriander leaf
¼ tsp garlic salt
¼ red chilli powder
¼ ground coriander
¼ ground carom seeds
Salt and pepper
10g salted butter
¼ tsp cumin seeds
Pinch of red chilli flakes
½ lime
½ tsp chopped coriander


Mortar and Pestle
Oven Baking Tray 
Frying Pan

Steps1.Preheat oven 200 degrees/190 fan/gas mark 5

2.Line a baking tray with foil and place salmon fillets in tray

3.Combine all spice crust ingredients in a mortar and pestle, I prefer using rock salt and freshly milled black pepper – crush until combined and the spread in an even layer on top of one side of salmon

4.Bake in oven for 15 mins

5. In a small saucepan melt the butter until foaming, add cumin seeds and fry for 3 mins, add chilli flakes and finish with squeeze of lime and fresh coriander

6.Serve salmon and pour herb butter over the top

7.Enjoy with new potatoes, crisp green beans or any other sides you have in your fridge that week

Salmon with spice crust and herb, lime butter

Cod with spice crust and herb, lime butter