How To Make Spiced Cod with Quinoa Salad & Mint Chutney
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 4 cod fillets
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup quinoa
- 2 cups water or broth
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup Greek yogurt
- 1/4 cup chopped fresh mint leaves
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together the ground cumin, ground coriander, paprika, salt, and pepper. Rub the spice mixture onto both sides of the cod fillets.
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Place the cod fillets on a greased baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
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Meanwhile, rinse the quinoa under cold water. In a saucepan, bring the water or broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
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In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, parsley, mint, cilantro, lemon juice, and olive oil. Season with salt and pepper to taste.
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For the mint chutney, combine the Greek yogurt, chopped mint leaves, minced garlic, and salt and pepper in a small bowl. Mix well.
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Serve the spiced cod on a bed of quinoa salad, with a dollop of mint chutney on top.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 50mg
- Sodium : 250mg
- Total Carbohydrates : 35g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 28g
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