Mark LaBrooy and YETI have Father's Day dinner sorted with this Crispy Skin Blue-Eye Cod (also known as Trevalla) that'll have your old man licking the plate clean.
Serves: 4
Ingredients
Blue-Eye Cod
Mango Salsa
Method
Combine the mango, red onion, chilli, coriander, lime juice and extra virgin olive oil in a bowl. Season well with salt and pepper and allow to sit for 10–15 minutes so the flavours meld together.
Pat the blue-eye cod dry with paper towel and season generously with sea salt and freshly cracked black pepper.
Heat the 100ml olive oil in a large frying pan over medium-high heat. Place the fish skin-side down, pressing gently for the first 30 seconds to stop the skin curling.
Cook the fish skin-side down for around 80–90% of the cooking time until the skin is golden and crisp. Carefully turn the fillets over and cook for a final minute until the fish is just cooked through.
Spoon the mango salsa onto each plate and place the crispy-skinned blue-eye cod on top.
Finish with an extra squeeze of fresh lime and a few fresh coriander leaves.
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