Spiced cod with quinoa salad & mint chutney

Spiced cod with quinoa salad & mint chutney

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Filling yet low-fat, sustainable white fish is a healthy choice. Serve with an Indian-inspired coriander yogurt marinade and grain salad

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal272
low infat4g
saturates1g
carbs24g
sugars13g
fibre3g
protein36g
salt0.4g
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Ingredients

Method

  • STEP 1

    Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.

  • STEP 2

    Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.

  • STEP 3

    Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.

Goes well with

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    Rating: 4 out of 5.12 ratings
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