Tandoori Cod with Wilted Spinach
Further adventures with cod… I really wanted to try tandoori style. You could/should probably serve this with rice but since I’m doing #lowcarb I opted for spinach and tomatoes. Either way, the fish is the star of the show!
Tandoori Cod with Wilted Spinach
Further adventures with cod… I really wanted to try tandoori style. You could/should probably serve this with rice but since I’m doing #lowcarb I opted for spinach and tomatoes. Either way, the fish is the star of the show!
Cooking Instructions
- 1
Gather the ingredients, wash the fish and pat it dry with a paper towel, then finely grate or purée the garlic and ginger
- 2
Add the yoghurt, garlic, ginger, tandoori powder, turmeric and chilli powder to a bowl and mix
- 3
Mix the ingredients in well until you have rich aromatic paste
- 4
Now gently place the cod loins into the bowl and make sure they are all covered with marinade. Cover with cling film and put in the fridge for 2hrs
- 5
Set your oven to 220C and while that’s warming up, take out the cod loins and put them on a raised baking tray. When the oven is up to temperature, cook for 20 minutes
- 6
Add the spinach and tomatoes to a pan with olive oil and cook down for about 10 minutes on a low heat to wilt the spinach. Sprinkle with a pinch of salt to taste
- 7
Slice the red onion to create a nice bed for the fish. After 20 minutes the cod should be nicely done, remove from the oven and place it on the onion
- 8
Sprinkle some fresh chopped coriander on the fish, and serve with the spinach and tomatoes. Enjoy!
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