Spicy yogurt marinated cod

Spicy yogurt marinated cod

Tender cod loin marinated in natural yogurt flavoured with sweet and spicy Korean-style gochujang chilli paste, turmeric and nigella seeds.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusmarinating

Ingredients

  • 175g Rachel's Organic Greek Style Natural yogurt
  • 2 tsp Cooks' Ingredients Gochujang Chilli Paste
  • 1 lemon, zest, finely grated
  • 1 tsp ground turmeric
  • ½ x 28g pack coriander, chopped
  • 1 tsp nigella seeds
  • 1 large cod loin, approx 650g, cut into 4 (from the fish counter)
  • salad, to serve
  • buttered new potatoes, to serve

Method

  1. In a large bowl, mix together the yogurt, chilli paste, lemon zest, turmeric, half the coriander and the nigella seeds. Season well and add the cod loins to evenly coat. Cover and marinate for 30 minutes.

  2. Preheat the oven to 200°C, gas mark 6. Place the cod in an ovenproof serving dish and spoon over the excess marinade. Bake for 25–30 minutes or until cooked throughout. Serve with green salad and new potatoes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,283kJ/ 303kcals

Fat

3.3g

Saturated Fat

1.3g

Carbohydrates

30g

Sugars

7.6g

Fibre

5.1g

Protein

35g

Salt

0.7g

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