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Wild-caught Spiced Cod with Quinoa Salad & Lemon Yoghurt
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.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
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)
Nutritional Information
Calories: 582
Protein: 49g
Carbs: 50g
Fat: 24g
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)
Nutritional Information
Calories: 587
Protein: 49g
Carbs: 51g
Fat: 24g
Wild-caught Spiced Cod with Quinoa Salad & Lemon Yoghurt
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.
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Goodness from natural food - full of fibre
Cooking Instructions
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
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