Cajun Spiced Fish with Green Goddess Dressing

A simple, generous dinner that always feels a little bit special. White fish with a crisp Cajun crust, a bright green goddess dressing, and plenty of crunch from toasted almonds. It’s fresh, lively and full of flavour. This dinner comes together quickly but tastes like you’ve gone to so much more effort. Serve it over rice, with slaw, or wrapped in warm tortillas for a beautiful supper.

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Course: Dinner, Lunch

Cuisine: Modern Australian (with Cajun influence)

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Servings:

Calories: 469kcal

Author: Nellie Kerrison | Relish Mama

Cost: 30

Equipment

A blender or small food processor
2 large frying pans (or cook in batches with one pan)
A shallow bowl for dredging
Tongs or a fish spatula
A small frying pan for toasting almonds
A serving platter

Ingredients

Cajun Spiced Fish

700 g boneless
skinless white fish fillets, cut into large pieces 
1/4 cup Cajun spice mix
1/4 cup cornflour
1/2 teaspoon sea salt
Unsalted butter and olive oil , for cooking

Green Goddess Dressing

½ cup
flat-leaf parsley 

crushed 
1/2 cup
coriander 
1/2 cup
mint or dill 
1 clove garlic
1/2 lemon zested and juiced
100 g whole-egg mayonnaise
2 tablespoons Greek yoghurt

To Serve

½ cup
toasted slivered almonds  Steamed rice
Extra chopped parsley or coriander
Steamed rice or rice pilaf, slaw or warm tortillas

Instructions

Make the Green Goddess Dressing

Place the parsley, coriander, mint or dill, garlic, lemon juice & zest, mayonnaise & yoghurt into a blender or food processor. Blend until smooth and vibrant green. Taste and adjust the lemon or seasoning as needed. Cover and refrigerate until serving.

Prepare the Fish

Place the Cajun spice, cornflour and salt (if using) into a shallow bowl. Mix well, then season with cracked black pepper. Add the fish pieces and turn to coat, shaking off any excess.

Cook the Fish

Heat two large frying pans over medium-high heat. Add a good splash of olive oil and a knob of butter to each pan. When the butter foams, add the fish in a single layer. Cook for 2–3 minutes on each side, or until golden, crisp and just cooked through. Transfer to a warm serving platter.

To Serve

Generously spoon the Green Goddess dressing over the fish. Scatter with toasted slivered almonds and fresh herbs. Serve with rice, slaw or tortillas — whatever makes it a beautiful meal for you.

Notes

Choose firm white fish that holds shape well when pan-fried: flathead, ling, rockling, snapper, barramundi or basa all work nicely.

Cajun spice blends vary in heat and saltiness. Taste your blend and adjust added salt accordingly.

Toast the slivered almonds until deep golden for the best flavour and crunch.

The Green Goddess dressing can be made ahead and kept in the fridge for up to 3 days.

If you prefer a lighter dressing, replace 2 tablespoons of the mayonnaise with Greek yoghurt or add the zest of ½ lemon for extra brightness.

Serve with red rice pilaf, brown basmati, a crisp slaw, or warm tortillas for a more relaxed meal.

Leftover dressing is beautiful over grilled vegetables or stirred through a simple salad the next day.

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