Spicy Fish with Green Gazpacho

Spicy Fish with Green Gazpacho

Spicy Fish with Green Gazpacho

I had this dish on high rotation at my place last Summer. I love to use whiting fillets, but you can use any white fish really. The reason I favour whiting is because I love its clean "non-fishy" flavour, and it's so fast to cook!

And I have to say, I'm OBSESSED with the spicy coating we put on the fish before cooking! I use Besan (chickpea) flour, which is an ingredient you might not be familiar with,  but which is well worth trying out in your kitchen! I consider it my secret weapon for getting a crispy golden crust on foods I want to shallow fry with only tiny amounts of oil, or oven bake.


Whiting fillets

Fish coating

2 heaped tablespoons Besan (chickpea) flour
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon red chilli flakes
1 teaspoon salt
1/2 teaspoon black pepper
NOTE: don't worry too much if you don't have all of these ingredients. Just make do with what you have, and aim to make a deliciously spicy coating for the fish. 

Green Gazpacho

Flesh of 2 avocados
3 Lebanese cucumbers, washed but not peeled (I have used the equivalent amount of mini cucumbers in the dish pictures, as that's what I had on hand)
4 yellow tomatoes (or 2 punnets of yellow pear tomatoes)
1 clove garlic, peeled
1 green capsicum
1 generous handful baby spinach (~60g)
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (optional - adjust the amount of chilli and Jalapeno according to your personal taste)
Juice of 2 limes
1 white onion, finely diced
2 green onions, finely sliced
2 tablespoons baby capers
1/4 cup apple cider vinegar
Extra apple cider vinegar and a splash of olive oil to dress diced veggies
Salt and pepper



Combine all fish coating ingredients on a plate or shallow bowl.
Press each fish fillet into the coating mix and shake off the excess.

Now you have two choices of how to cook it:

Shallow Fry Method:

Heat olive oil in frying pan and fry fish pieces until golden brown and cooked through - it should only take a few minutes if you are using whiting fillets.
When cooked, place on a plate lined with kitchen paper to drain.

Oven Bake Method:

Place fish fillets on a baking tray lined with baking paper.
Spray with a fine mist of olive oil (optional - but it's well worth investing in an oil spray bottle. I love mine!).
Cook in a pre-heated oven (180 degrees) for 10-20 minutes. The cooking time will vary depending on which fish you use and how thick the fillet is. Check regularly and remove from oven when the fish flakes with a fork.

Green Gazpacho

Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
Flesh of 2 avocados
2 of the Lebanese cucumbers
2 of the yellow tomatoes (or 1 of the punnets of yellow pear tomatoes)
1 clove garlic, peeled
1/4 of the green capsicum
1 generous handful baby spinach (~60g)
1 small handful coriander leaves, finely chopped
Juice of 2 limes
1/4 cup apple cider vinegar
Salt and pepper to taste

Finely dice the remaining Lebanese cucumber and yellow tomatoes, and the remaining 3/4 of the green capsicum, and toss together with all other ingredients, plus and extra splash of apple cider vinegar and olive oil. Season with salt and pepper to taste.

To serve

Pour the blended veggies into dishes and spoon the finely diced vegetables over the top.
Place a fish fillet on top and garnish.

Serve and enjoy!