Spicy Caribbean Baked Cod


low in fat and salt but full of flavour.

4 servings


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1 1/2 teaspoons turmeric ground
1 1/2 teaspoons cumin ground
3 cloves garlic, peeled finely chopped
1/4 teaspoons paprika ground
1/4 teaspoons hot chilli powder finely grated
1 whole lemon rind grated
1 whole lemon juice squeezed
3 tablespoons olive oil
1 small bunch(es) coriander leaves chopped
4 x 6 ounces thick pieces of cod
1/4 cucumber, deseeded finely chopped
1 tomato, deseeded chopped
1 small bunch(es) coriander fresh
5 fl ounces natural yoghurt
splash Tabasco sauce


Preheat oven to 180c.

Mix 3 peeled and finely chopped garlic cloves, 1/2tsp each ground turmeric and ground cumin, 1/4tsp each hot chilli powder and paprika, finely grated rind and juice of 1 lemon, 3 tbsp olive oil and a small handful of chopped coriander.

Place 4 x 175g (6oz) thick cod fillets in a dish. Pour over the marinade and turn the fish till evenly coated.

Place the fish in the oven and bake for 15-20 minutes or till opaque and just flakes.

Meanwhile, mix 1 large deseeded chopped tomato, 1/4 peeled, deseeded finely chopped cucumber, a small handful of fresh chopped coriander and 5fl oz natural yoghurt.

Season and add a dash of Tabasco and serve with the fish.

Created date

September 2015