Cod Tikka with Mint Yoghurt
Rating
A speedy weeknight dinner idea with baked cod tikka fillets served on fresh naan and cooling mint yoghurt. So delicious and super quick to prepare.
Ingredients
- 600 g Cod Fish
- 1 tbsp Ground Coriander
- 1.5 tbsp Sweet Paprika Powder
- 1 tsp Ground Turmeric
- 0.5 tsp Ground Nutmeg
- 0.5 tsp Ground Cardamom
- 0.25 tsp Ground Cinnamon
- 1 tsp Ground Cumin
- 0.5 tsp Cayenne Pepper
- 4 tbsp Olive Oil
- 200 g Greek Yoghurt
- 15 g Fresh Mint
- 2 tbsp Lemon Juice
- 2 tbsp White Aceto Balsamico
- Salt & Pepper to taste
- 4 Naan Bread
- 50 g Baby Spinach
Instructions
- Preheat the oven to 170 ºC and prepare an ovenproof casserole.
- Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
- In a medium bowl, mix the olive oil with coriander, paprika, turmeric, nutmeg cardamom, cinnamon, cumin, and cayenne pepper. Place the fish fillets and stir until the cod is completely coated.
- Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
- In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
- In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
- Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.
All rights and material belong to owners thebitery.de
