Why You’ll Love This Recipe
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Quick & Easy - This delicious red onion and caper relish comes together in just a few minutes and takes every meal to the next level.
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Simple Ingredients - All you need are a few cupboard ingredients, nothing fancy.
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Versatile Recipe - Pair this punchy relish with roasted vegetables, salads, and other plant-based whole cuts.
Key Ingredients for Plant-Based Flaky Fish with Red Onion and Caper Relish
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Kinda Cod Filet pairs perfectly with this tangy, salty dressing.
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Red Onion adds texture and gentle sweetness.
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Capers and their brine bring saltiness and tang.
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Red Wine Vinegar mellows out the pungency of raw onion.
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Parsley adds a touch of green color and herbaceous notes.
Equipment You’ll Need
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Cutting board
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Sharp knife
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Measuring spoons and cups
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Microplane or fine zester for zesting lemon
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Bowl for mixing the relish
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Medium-sized non-stick pan for cooking plant-based fish filet
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A spatula for turning the fish while it’s cooking
How To Prepare Plant-Based Flaky Fish with Red Onion and Caper Relish
1. Make the Relish
Combine all relish ingredients in a bowl and mix to combine. Place in the fridge and let sit for a few minutes, so the flavors develop.
2. Cook the Plant-Based Fish Filet
Heat oil in a non-stick pan over medium heat. Season the Kinda Cod filets with cracked black pepper and place them in the pan. Cook for 3-4 minutes on each side, until golden brown and crispy.
3. Assemble
Place cooked vegan fish filets on a plate and spoon over the relish. Serve with your favorite carb or a hearty salad.
Tips & Tricks
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Give It Time. Let relish sit for a few minutes, or even overnight, to develop deeper flavor.
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Use a Mandoline. To achieve extra-thin slices of onion, use a mandoline slicer.
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Add Brightness. Squeeze a bit of lemon juice over the vegan fish before serving.
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Switch Things Up. Use fresh coriander, mint, dill, or oregano for a different flavor profile.
FAQ
Can I prepare this ahead of time?
You can prepare it ahead of time and store it in an airtight container in the fridge for up to 3 days.
How should I store this relish?
Store it in an airtight container in the fridge for up to 2 days.
Can I use different herbs?
Of course, you can swap parsley for coriander, mint, dill, oregano or marjoram.
Can I use a different type of vinegar?
Apple cider vinegar, white wine vinegar, or even lemon juice all work well in this recipe.
What should I serve this with?
Serve this with crusty bread, leafy green salad, mashed or roasted potatoes, pasta, or your favorite grain.
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