Tandoori Cod with Carrot Cucumber Salad
Tandoori Cod with a crunchy carrot cucumber salad and yogurt dressing! A fresh and healthy weeknight dinner!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 4 pieces of cod fillets ( 150 g x 4 )
- 2 tbsp tandoori spice
- 2 tbsp melted butter
Carrot Cucumber Salad
- 2 large carrot
- 1 cucumber
- 1 red onion / 2 shallots
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1.5-2 tsp grated ginger
- salt and pepper to taste
- parlsey / coriander(cilantro)
- 240 ml / 1 cup plain yogurt
- 3-4 garlic cloves, minced
- salt to taste
Brining your cod: This step is optional, but recommended. Make a brine by combining 500 ml / 2 cups water with 1.5 tbsp salt. Place the cod in the brine and leave in room temperature for 15 min to 1 h. Remove the cod from the brine and pat dry.
Whilst the fish is in the brine, make the carrot cucumber salad. Finely slice the carrots and cucumber on a mandolin or a speed peeler. Finely slice the onion. Place the sliced carrot and cucumber in a cold water bath and set a side. Place the onion in a bowl and set aside. Make the dressing by combining olive oil, lemon juice, ginger salt and pepper and set a side.
Make the garlic yogurt by mixing yogurt with grated garlic. Add salt and pepper to taste.
Preheat the oven to 180°C. Mix the melted butter with the tandoori spice and rub it all over the cod. Place the cod on a lined baking tray and place in the oven. Bake for around 10-12 minutes or until it has an inner temperature of 56°C.
Drain the vegetables and mix them with the onion, dressing and a small handful or parsley/coriander. Season with salt and pepper.
Serve the cod with the carrot cucumber salad, garlic yogurt and rice!
- By placing the veg in cold water they will crisp up and add a nice texture to the salad.
- Cooking time of the cod can vary depending on how thick the pieces are.