A speedy weeknight dinner idea with baked cod tikka fillets served on fresh naan and cooling mint yoghurt. So delicious and super quick to prepare.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 170 ºC and prepare an ovenproof casserole.
Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
In a medium bowl, mix the olive oil with coriander, paprika, turmeric, nutmeg cardamom, cinnamon, cumin, and cayenne pepper. Place the fish fillets and stir until the cod is completely coated.
Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.
Preparing In The Kitchen
Preheat the oven to 170 ºC and prepare an ovenproof casserole.
Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
In a medium bowl, mix the olive oil with coriander, paprika, turmeric, nutmeg cardamom, cinnamon, cumin, and cayenne pepper. Place the fish fillets and stir until the cod is completely coated.
Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.
