Ingredients

1 RawSpiceBar’s Shichimi Togarashi

2 medium sized cod fillets

2 tablespoons panko crumb

1 tablespoon olive oil

1 Sunflower oil, to fry

3 tablespoons mixed seeds (such as RawSpiceBar’s Seaweed & Sesame Gomasio)

1 dash Salt to season

Preparation

  1. Preheat the grill at 180 degrees Celsius.

  2. Combine Shichimi Togarashi, Seaweed & Sesame Gomasio, olive oil, panko crumb, salt and pepper. Spread the mix evenly on top of the fillets.

  3. Put sunflower oil on a non-stick pan on medium to high heat. Fry the cod fillets for 3 minutes, be careful not to turn over the fillets

  4. Transfer fillets to the grill for another 3 minutes or until the Shichimi Togarashi and seed mix is brown & crusty.