CJ’s Tandoori Baked Cod with Fruity Salsa

With Good Friday upon us, what better to celebrate at home that with Head Chef CJ Barry’s light cod dish? It’s super healthy and balanced, which will promote all round health and wellbeing. Whilst the recipe is a creative way to enjoy fish with the family or with housemates. However, if you can’t get hold of cod, don’t worry! You can use any meaty white fish such as hake, whiting etc.

Try this dish and let us know how you get on!

Ingredients

Fish

• 2-3 cod fillets, pin-boned (or any meaty white fish) 
• 2 tbsp natural yoghurt 
• 1-2tsp of any shop bought tandoori spice paste
• 1 lime (juice & zest)

Salsa

• 1 pineapple, skin removed, inner hard core removed and diced into small cubes.
• 1 mango, pealed, core removed and diced into small cubes
• 2 cucumber, de-seeded & diced
• 1 red onion, diced
• 1 lime (juice & zest)
• 1 tbsp chopped coriander 
• Lemon wedges to garnish. 

Method

1. In a bowl, combine yoghurt & spice mix with a little lime zest and lime juice.
2. Add the cod fillets to this mix. Cover and leave in the fridge for at least 30 minutes. 
3. To make the salsa, combine the pineapple, mango, cucumber, red onion, coriander, lime zest/juice, a little olive oil and seasoning. 
4. Grill fish for 6/8 minutes or until cooked with a nice caramelisation. Serve with salsa and garnish with lemon & coriander.
5. Serve with some new potatoes and enjoy with family or housemates.