Wild-caught Spiced Cod with Quinoa Salad & Lemon Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
1 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
2 cod fillets (skin off) (Fish)
80g quinoa

(quinoa (100%))
2 garlic clove
25g honey
1 aubergine
80g sliced kale
1 tbsp baharat spice blend

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
2 tsp pumpkin seeds
1 tsp turmeric
1 courgette
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	582Kcal
	405kJ	2433kJ
Fat	4.0g	24g
of which saturates	1.5g	9.2g
Carbohydrates	8g	50g
of which sugars	3.3g	20g
Protein	8.1g	49g
Salt	0.11g	0.65g
Fibre	2.0g	12g

Ingredients

1 aubergine (use half)
1 courgette (use half)
1 cod fillet (skin off) (Fish)
25g honey (use half)
80g quinoa (use half)

(quinoa (100%))
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 unwaxed lemon (use half)
1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
1 tsp turmeric (use half)
1 tbsp baharat spice blend (use half)

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
2 tsp pumpkin seeds (use half)
2 garlic clove
80g sliced kale (use half)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	587Kcal
	405kJ	2456kJ
Fat	3.9g	24g
of which saturates	1.5g	9.2g
Carbohydrates	8g	51g
of which sugars	3.3g	20g
Protein	8.1g	49g
Salt	0.11g	0.65g
Fibre	2.0g	12g

Back

High protein 1/3 daily fibre 4 of 5 a day

Wild-caught Spiced Cod with Quinoa Salad & Lemon Yoghurt

Prep time: 15 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Fish

Fish night just got a whole lot more exciting. Brush sustainably sourced baked cod with harissa, then serve with baharat-spiced veg and quinoa. Dollop over cooling lemon-infused yoghurt.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted hot water to a boil
Pull out a large frying pan, a small bowl & a sieve

Get baking

Dice the aubergine into 2-3cm cubes and place onto the lined baking tray
Add the cod to the tray and brush over the honey, baharat and turmeric
Season both with salt and pepper, and drizzle over 2 tsp oil
Bake for 21 mins / air fryer 18 mins, until the fish is cooked and aubergine is soft and golden

Cook the quinoa

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan

Cook the veg

Cut the courgette into half-moons. Pick the woody stalks from the kale. Roughly chop or crush the garlic
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and half the garlic
Cook for 5 mins, then add the kale and cook for 2 mins, until wilted

Make the lemon yoghurt

Quarter the lemon
Place the yoghurt into the small bowl and mix with the juice from 1 lemon wedge (to taste), the remaining garlic and a pinch of salt

Plate up

Stir the harissa, raisins, aubergine and cooked veg through the quinoa and season to taste
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the cod on a bed of veggie quinoa with the lemon yoghurt. Garnish with the pumpkin seeds and remaining lemon wedges