A tasty baked cod recipe from food editor Sunita Solanki. This is a great recipe – healthy, quick and very easy.
2 cod loins
3 garlic cloves
1 green chilli
Thumb size ginger
1/4 tsp cumin seeds
1/2 tsp coriander powder
Pinch of salt
Handful of chopped coriander
Splash of olive oil
1 carrot – grated
3 springs of mint
3 springs of coriander
Cut two squares roughly of baking parchment paper, and pop the cod loins of each one. Peel the garlic and ginger and add this to a blender along with the chilli, then add the cumin seeds and a splash of olive oil. Blend together to form a paste.
Rub the paste into the fish, and add 1/2 tsp of coriander powder to each of the cod lions, rub into the fish and season with salt.
Then chop the onion finely and pop along side the fish. Wrap the fish up tightly in parchment and cook for 15 minutes at 160 degrees.
For the dressing: In a pestle and mortar or blender, add the mint, coriander and lime and mix together. If the dressing is to thick in consistency add some olive oil.
Grate one carrot in a bowl, and once the fish is cooked through, place this on top along with the dressing drizzled over the fish and carrot salad.
For more tasty recipe’s and details of the supper club, visit www.britishindiankitchen.com