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!