Grilled Ling with Savoy and Chilli Slaw

  • Grilled Ling with Savoy and Chilli Slaw
    1. Brush a tray with oil, lay the fish on top, brush the fillets with oil and season with salt and pepper. Place under a preheated grill and cook for 4 minutes approx., depending on the thickness of the fish.
    2. For the slaw, toss all the ingredients together and season with salt, pepper and a pinch of sugar
    3. Serve with the cooked fish.

    Any whitefish can be substituted for the ling.


               
    Prep time: 5 minutes
    Cooking time: 10-12 minutes
    Serves: 2

    Ingredients


    • 2 x 150g Pieces Ling Fillet

     

    For the slaw

     

    • 100g Savoy Cabbage, finely sliced
    • 50g Mange Tout, finely sliced
    • 1 Red Chilli, finely diced
    • 2 Spring Onions, sliced
    • 1 tbsp each Olive Oil and Lime Juice

    Alternative Fish


    • Cod
    • Coley
    • Haddock
    • Hake
    • Pollack and Pollock
    • Whiting

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