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Pan Seared Cod with Mixed Dried Beans Salad

Pan Seared Cod with Mixed Dried Beans Salad

Easy, delicious and super healthy, this seafood dish is an excellent choice for weekday meals. The mixed beans salad is a great accompaniment to perfectly pan seared cod fillets but can be paired with any other white fish fillet too.


  1. 4 cod fillets
  2. 2 tbsp olive oil
  3. 1 tsp grated garlic
  4. 1 tsp smoked paprika (or use Kashmiri chilli powder)
  5. 1 tsp mixed dried Italian herbs
  6. Juice of half a lemon
  7. Salt, to season

For the salad:

  1. 1 cup mixed dried beans (or use only chickpeas); soaked overnight
  2. ½ cup black olives; sliced
  3.  1 tsp grated ginger
  4. ½ tsp grated garlic
  5. ½ cup cherry tomatoes; halved
  6. 1 small Lebanese cucumber; finely sliced
  7. 1 tbsp fresh parsley leaves; finely chopped
  8. 1 tbsp balsamic vinegar
  9. 1 tbsp extra virgin olive oil
  10. Juice of ½ lemon
  11. Salt, to season
  12. A handful of mixed micro herbs


  1. Cook the soaked dried beans with ½ tsp salt till done. Don’t overcook or it goes mushy in the salad.
  2. Make a marinade using grated garlic, paprika, Italian herbs, lemon juice, salt (add water only if necessary). Marinate the fish fillets using this spice paste and keep for at least 30 minutes.
  3. Drain the cooked beans and keep aside. To prepare the dressing, mix ginger, garlic, balsamic vinegar, olive oil and lemon juice; shake well and keep aside.
  4. In a large bowl, add the beans and the remaining ingredients except the micro herbs. Season with salt and toss well to combine.
  5. Heat the oil in a pan and when medium hot, place the fish fillets. Cook on both sides till done. Remove to a serving plate.
  6. Add the dressing to the salad and mix well and then add the micro herbs.
  7. Serve the fish fillets with the salad to accompany.

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