Cod Tikka with Mint Yoghurt

Cod Tikka with Mint Yoghurt


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.
  • 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
  1. Preheat the oven to 170 ÂșC and prepare an ovenproof casserole.
  2. Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
  3. 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.
  4. Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
  5. In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
  6. In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
  7. Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.

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