Fish is a healthy and versatile protein source that can be cooked in a variety of ways. However, sometimes it can be difficult to come up with new and exciting recipes to keep things interesting.
If you’re looking for a unique and flavorful way to enjoy fish, look no further than lemon parsley fish kofta. This Middle Eastern-inspired dish combines the delicate flavor of fish with zesty lemon and fresh parsley for a delicious and healthy meal. Whether you’re a seasoned fish lover or just looking to try something new, this recipe is sure to impress. So, let’s dive in and learn how to make this delicious dish.
- 10 ounces white fish fillet, boneless & skinless (such as haddock, cod, branzino)
- ½ medium yellow onion, finely grated (⅓ cup)
- 1 bunch parsley, finely chopped
- 5 tablespoons avocado oil, divided
- 1 lemon, zested (save and slice lemon into quarters for serving)
- 1 teaspoon sea salt, divided
- ½ teaspoon fresh ground black pepper
- 1 medium eggplant, sliced ¼-inch thick rounds
- Additional serving suggestions:
- Roasted caulfilower or Roasted Corn
- Fresh greens with oil and vinegar
- 1. Finely dice the fish into small cubes.
- 2. Add the diced fish, onion, parsley, 2 tablespoons of avocado oil, lemon zest, ¾ teaspoon of salt, and pepper to a bowl. Stir to combine.
- 3. To form the kofta, wet your hands with water to avoid sticking. Form the diced fish mixture into 12 kofta, which is essentially an oblong meatball, more football-shaped than round.
- 4. Brush 2 tablespoons of avocado oil over the eggplant slices. Heat 2 cast iron skillets over medium-high heat (if you have a grill skillet, use that one for the eggplant). Grill or sear the eggplant slices for approximately 5 minutes per side until golden in color. If the eggplant slices become dry and stick to the pan, brush them with more oil. Once the eggplant is tender and cooked, remove from heat and sprinkle with the remaining ¼ teaspoon of salt.
- 5. Once the pans are hot, add 1 tablespoon of avocado oil to the fish pan and fry the kofta on all sides until golden, about 2 minutes per side. Serve the kofta alongside the grilled eggplant, lemon wedges, and any other veggies you prefer.