Spiced cod with quinoa salad & mint chutney

Spiced cod with quinoa salad & mint chutney

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(12 ratings)

Prep: 5 mins Cook: 25 mins


Serves 2
Filling yet low-fat, sustainable white fish is a healthy choice. Serve with an Indian-inspired coriander yogurt marinade and grain salad

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal272
  • fat4g
  • saturates1g
  • carbs24g
  • sugars13g
  • fibre3g
  • protein36g
  • salt0.4g
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  • 40g quinoa (or 85g pre-cooked quinoa)



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 3 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 3 tbsp chopped coriander
  • 150g pot 0% natural yogurt
  • 1 garlic clove
  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • pinch of cumin seeds
  • 2 x 150g chunky fillets skinless white fish, such as sustainable cod
  • ¼ cucumber, finely diced
  • 1 small red onion, finely chopped
  • 4 tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • good squeeze of lemon juice


  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.

  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.

  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.

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Comments, questions and tips

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3rd Jul, 2018
Have made this time and time again and really love it on hot summer days. Easily adapted for vegetarians by making more herby yoghurt and keeping it aside.
7th Jan, 2015
Quinoa does not need 25 mins to cook. Fish was bland. Very averge.
13th Dec, 2014
Really didn't like this dish. Leave the turmeric out, the yoghurt was lovely right until I added the turmeric. It seemed to hit the back of your throat in a really unpleasant way. Shame, I was excited for this dish :(
tilleyflipflop's picture
20th Aug, 2014
I cooked this earlier this week. It was delicious, really tasty, I used mint and basil as I didn't have coriander and it was so nice. REally lovely
Frantic Flapjack
1st Jul, 2014
After seeing all the lovely ingredients and the colour of the dish in the picture above, I was expecting great things. Sadly, it turned out very bland. Won't be doing this again.
26th Jun, 2014
This was really nice, quick to make. I added more spices though, but that's a personal choice- I like my food spicier, not everybody does. I added chilli flakes and cayenne pepper into the marinade part- a bit at a time so as to not overdo it!
19th Jun, 2014
Great recipe! I added more turmeric and cumin seeds, and seasoned very generously with salt and pepper, and the flavours were immense.
9th Jun, 2014
Great light spring dish. Added some feta and mange tout to the quinoa salad. Fish was a bit bland, next time I'll add more flavourings to the sauce. Easy and quick to cook.
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