Flaky Plant-Based Fish with Red Onion and Caper Relish

WITH PARSLEY AND LEMON ZEST


In a previous lifetime, I worked as a chef. My parents, who were incredibly supportive of my unconventional career choice, decided to send me all the way to the land of the tea and royal drama to learn how to cook properly at a very, (read: very) fancy culinary school. While learning how to wear a white chef’s uniform without staining it (nearly impossible), and perfecting my melon-balling technique, I also learned the art of building layers of flavor in every dish that leaves my kitchen counter. As you may know, there are five main tastes we humans recognize: salty, sweet, bitter, acidic, and umami (and more are being discovered—how exciting is that?!). As a good student, I’ve stuck religiously to Chef Anthony’s mantra: every dish should include all five flavors. This is the law. And this recipe for flaky plant-based fish with onion and caper relish is a perfect example. The vegan fish brings umami, capers bring saltiness, olive oil adds a gentle, inoffensive bitterness, onions offer almost undetectable sweetness, and red wine vinegar gives it a bright kick of acidity. I truly believe that thinking about flavor-building this way is a recipe for success. Okay, class dismissed. Bugger off.



Flaky Plant-Based Fish with Red Onion and Caper Relish

Why You’ll Love This Recipe

  • Quick & Easy - This delicious red onion and caper relish comes together in just a few minutes and takes every meal to the next level.

  • Simple Ingredients - All you need are a few cupboard ingredients, nothing fancy.

  • 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

  • Kinda Cod Filet pairs perfectly with this tangy, salty dressing. 

  • Red Onion adds texture and gentle sweetness.

  • Capers and their brine bring saltiness and tang.  


  • Red Wine Vinegar mellows out the pungency of raw onion. 


  • Parsley adds a touch of green color and herbaceous notes.



Equipment You’ll Need 

  • Cutting board

  • Sharp knife

  • Measuring spoons and cups

  • Microplane or fine zester for zesting lemon

  • Bowl for mixing the relish

  • Medium-sized non-stick pan for cooking plant-based fish filet

  • 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

  • Give It Time. Let relish sit for a few minutes, or even overnight, to develop deeper flavor. 

  • Use a Mandoline. To achieve extra-thin slices of onion, use a mandoline slicer.

  • Add Brightness. Squeeze a bit of lemon juice over the vegan fish before serving. 


  • 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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