Ingredients

RawSpiceBar’s Shichimi Togarashi Spices

2 medium sized cod fillets

2 tbsp panko crumb

1 tbsp olive oil

Sunflower oil, to fry

3 tbsp mixed seeds (such as RawSpiceBar’s Gomasio seeds or pumpkin seeds)

Salt to season

Preparation

  1. Preheat the grill at 180 degrees Celsius.
  2. Combine shichimi togarashi spices, gomasio spices or pumpkin seeds, 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 the fillets to the grill for another 3 minutes or until the shichimi togarashi and seed mix is brown & crusty.