Yes, it doesn't look great, but boy the flavours are soo wonderful I have to give you the recipe
Start with the salsa: blend 40 ml olive oil, 15g flat parsley, 5g oregano, 1 tbsp drained capers, 1 clove of garlic, the juice of 1/4 lemon, 1 tsp honey, a knifepoint chili flakes, salt and pepper
Cut a tomato in small pieces, tear the leaves of a romaine salad and take the bitter roots from 50g taugé (bean sprouts)
Defrost and dry 250g cod loin. Rub with 1/2 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp paprika, then with corn flour
Slice a red onion into half rings, panfry in olive oil till nicely brown and crispy, at the end add 1/2 sliced red chili
Take out and reserve, add some extra olive oil and panfry the fish in 6 mins, turn halfway. It now falls apart in flakes if you push it. Mix the flakes with the fried onion
Start plating with the salad, put the fish on top, finish with the salsa and taco chips
Serve with some créme fraîche on the side
(Recipe by Tallina van den Hoed in De Volkskrant)
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