Green Tea-Crusted Cod with buckwheat tabouli
Rinse hulled buckwheat and cook according to package directions. Allow to chill in refrigerator for an hour, then combine with olive oil, garlic, mint, parsley, tomatoes, cucumber, green onion, lemon juice, toasted hemp seed nuts and sea salt.
Lightly coat cod with rice flour seasoned with toasted green tea, sea salt and pepper. Pan fry over medium heat in a little oil and butter, turning once (approximately 4 min/side depending on thickness).
Remove fish from pan and deglaze with white wine. Add lemon juice and parsley and reduce for a minute or so. Finish with pat of cold butter and spoon over the fish.
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