Cod Tikka with Mint Yoghurt

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

Ingredients
Servings:
g
Cod Fish
tbsp
Ground Coriander
tbsp
Sweet Paprika Powder
tsp
Ground Turmeric
tsp
Ground Nutmeg
tsp
Ground Cardamom
tsp
Ground Cinnamon
tsp
Ground Cumin
tsp
Cayenne Pepper
tbsp
Olive Oil
g
Greek Yoghurt
g
Fresh Mint
tbsp
Lemon Juice
tbsp
White Aceto Balsamico
Salt & Pepper to taste
Naan Bread
g
Baby Spinach

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and prepare an ovenproof casserole.
  2. Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
  3. 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.
  4. Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
  5. In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
  6. In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
  7. Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and prepare an ovenproof casserole.
  2. Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
  3. 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.
  4. Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
  5. In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
  6. In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
  7. Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.

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