I woke up one day with some frozen white fish fillets and an avocado forgotten in the fridge. It's not complicated, but I've made this combination several times when I want something light, quick, and with a clean taste. The fish becomes crispy on the outside and remains tender on the inside, while the avocado paste ties everything together. If I have good tomatoes at home and a bit of lemon, there's really nothing sophisticated about it.
Quick Info
Total time: approx. 25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Servings: 2
Difficulty: easy
Recipe type: quick main course, light dinner
Ingredients
2 white fish fillets (cod, pikeperch, or other white fish, about 250 g in total)
1 ripe avocado
1 large tomato
1/2 bunch of fresh parsley
1 lemon
salt
pepper
1 teaspoon of Tabasco sauce (be careful, it's spicy)
fish spices (paprika, garlic powder, whatever you have on hand)
2 tablespoons of olive oil
2 tablespoons of sunflower oil
some flour to dust the fillets
Preparation method
1. Cut the fish fillets into suitable pieces, about 2-3 fingers wide. Gently pat them dry with a paper towel, then season both sides with salt, pepper, and your preferred fish spices.
2. Dust the pieces with a little flour, just enough to lightly coat them.
3. In a frying pan, heat the 2 tablespoons of sunflower oil. Fry the fish pieces over medium heat for about 1 minute on each side. Don't leave them longer, otherwise, they become dry. If you're using fresh fish and prefer the grilled version, it works just as well, but you don't need sunflower oil.
4. As the fish is ready, remove it to a plate lined with absorbent paper.
5. For the avocado paste: in a blender, add the flesh of one avocado, the juice of a small lemon (or half of a large one), salt, pepper, a teaspoon of Tabasco sauce, chopped parsley, and 2 tablespoons of olive oil. Blend briefly until you have a smooth paste. Taste for salt and lemon.
6. Slice the tomato into not-too-thick rounds. Arrange them on a plate, sprinkle with salt, and a few drops of olive oil.
7. On top of the tomato slices, place a tablespoon of avocado paste. Then comes the piece of fried fish. A thin slice of lemon for decoration or squeezed over, to taste.
Why I make this recipe often
It doesn't require complicated ingredients. It can be prepared with frozen or fresh fish, and the avocado paste is quick. It's a recipe where you can easily change the side dish, there are not many dishes to wash, and the taste remains fresh. If needed, it's ready in half an hour.
Tips and variations
Tips
For the avocado, check that it's soft to the touch, otherwise, it won't be creamy.
Don't overdo the flour on the fish; a thin layer is all that's needed.
Tabasco sauce is very spicy; start with less if you're unsure how spicy you prefer.
Frozen fish must be well thawed before frying; otherwise, it will release water in the pan.
If the fish is fresh and you want to grill it, skip the flour and sunflower oil.
Substitutions
You can use any white fish: cod, pikeperch, hake.
Instead of Tabasco, you can use finely chopped fresh chili or omit it completely if you don't want any heat.
If you don't have parsley, coriander or dill will work in a pinch.
For a lighter version, fry the fish in a non-stick pan with very little oil or bake it.
Variations
You can add a bit of garlic to the avocado paste if you like the flavor.
The avocado paste can also be made by hand with a fork if you don't have a blender; it will just be a bit more rustic.
You can add a bit of yogurt to the paste for more creaminess.
Instead of tomatoes, you can serve it on cucumber slices or on green salad.
Serving ideas
It can be served on a plate in layers: tomato, avocado paste, fish, and a thin slice of lemon.
It also works well on toasted bread as a quick dish.
With a few lettuce leaves and extra avocado, it can be a base for a more substantial salad.
Frequently asked questions
Can I use another type of fish?
Yes, any white filleted fish works, both frozen and fresh.
Can I skip the flour on the fish?
The flour gives a thin crust and helps prevent sticking, but you can skip it if you're frying the fish on a grill or non-stick pan.
Is Tabasco a must?
No, it’s for those who want it spicy. You can omit it entirely or replace it with chili.
Can the avocado paste be made in advance?
Ideally, you should make it just before serving, otherwise, it oxidizes quickly and changes color.
What can I use instead of lemon?
Lemon helps with flavor and keeps the avocado's color. If you don’t have it, you can use a little vinegar instead.
Quick Info
Total time: approx. 25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Servings: 2
Difficulty: easy
Recipe type: quick main course, light dinner
Ingredients
2 white fish fillets (cod, pikeperch, or other white fish, about 250 g in total)
1 ripe avocado
1 large tomato
1/2 bunch of fresh parsley
1 lemon
salt
pepper
1 teaspoon of Tabasco sauce (be careful, it's spicy)
fish spices (paprika, garlic powder, whatever you have on hand)
2 tablespoons of olive oil
2 tablespoons of sunflower oil
some flour to dust the fillets
Preparation method
1. Cut the fish fillets into suitable pieces, about 2-3 fingers wide. Gently pat them dry with a paper towel, then season both sides with salt, pepper, and your preferred fish spices.
2. Dust the pieces with a little flour, just enough to lightly coat them.
3. In a frying pan, heat the 2 tablespoons of sunflower oil. Fry the fish pieces over medium heat for about 1 minute on each side. Don't leave them longer, otherwise, they become dry. If you're using fresh fish and prefer the grilled version, it works just as well, but you don't need sunflower oil.
4. As the fish is ready, remove it to a plate lined with absorbent paper.
5. For the avocado paste: in a blender, add the flesh of one avocado, the juice of a small lemon (or half of a large one), salt, pepper, a teaspoon of Tabasco sauce, chopped parsley, and 2 tablespoons of olive oil. Blend briefly until you have a smooth paste. Taste for salt and lemon.
6. Slice the tomato into not-too-thick rounds. Arrange them on a plate, sprinkle with salt, and a few drops of olive oil.
7. On top of the tomato slices, place a tablespoon of avocado paste. Then comes the piece of fried fish. A thin slice of lemon for decoration or squeezed over, to taste.
Why I make this recipe often
It doesn't require complicated ingredients. It can be prepared with frozen or fresh fish, and the avocado paste is quick. It's a recipe where you can easily change the side dish, there are not many dishes to wash, and the taste remains fresh. If needed, it's ready in half an hour.
Tips and variations
Tips
For the avocado, check that it's soft to the touch, otherwise, it won't be creamy.
Don't overdo the flour on the fish; a thin layer is all that's needed.
Tabasco sauce is very spicy; start with less if you're unsure how spicy you prefer.
Frozen fish must be well thawed before frying; otherwise, it will release water in the pan.
If the fish is fresh and you want to grill it, skip the flour and sunflower oil.
Substitutions
You can use any white fish: cod, pikeperch, hake.
Instead of Tabasco, you can use finely chopped fresh chili or omit it completely if you don't want any heat.
If you don't have parsley, coriander or dill will work in a pinch.
For a lighter version, fry the fish in a non-stick pan with very little oil or bake it.
Variations
You can add a bit of garlic to the avocado paste if you like the flavor.
The avocado paste can also be made by hand with a fork if you don't have a blender; it will just be a bit more rustic.
You can add a bit of yogurt to the paste for more creaminess.
Instead of tomatoes, you can serve it on cucumber slices or on green salad.
Serving ideas
It can be served on a plate in layers: tomato, avocado paste, fish, and a thin slice of lemon.
It also works well on toasted bread as a quick dish.
With a few lettuce leaves and extra avocado, it can be a base for a more substantial salad.
Frequently asked questions
Can I use another type of fish?
Yes, any white filleted fish works, both frozen and fresh.
Can I skip the flour on the fish?
The flour gives a thin crust and helps prevent sticking, but you can skip it if you're frying the fish on a grill or non-stick pan.
Is Tabasco a must?
No, it’s for those who want it spicy. You can omit it entirely or replace it with chili.
Can the avocado paste be made in advance?
Ideally, you should make it just before serving, otherwise, it oxidizes quickly and changes color.
What can I use instead of lemon?
Lemon helps with flavor and keeps the avocado's color. If you don’t have it, you can use a little vinegar instead.