Serving
4
Ingredients
For the tandoori spiced baked cod:
Ingredients
For the roasted vegetables:
Ingredients
For garnish:
Tips
For a spicier dish, add a pinch of cayenne pepper to the tandoori paste.
You can substitute cod with other firm white fish like haddock or halibut.
Add other vegetables like bell peppers or zucchini to the roasting pan for more variety.
Serve with a side of raita or tzatziki for a cooling contrast.
For a low-carb option, replace the sweet potato with more cauliflower or add some sliced bell peppers.
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in the oven.
steps
Let’s make it
Step 1
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
In a small bowl, mix the Tandoori Blend with 2 tablespoons olive oil and 2 tablespoons lemon juice to create a paste.
Step 3
Place the cod fillets on one of the prepared baking sheets and coat them evenly with the tandoori paste. Let marinate at room temperature for 15 minutes.
Step 4
Meanwhile, in a large bowl, toss the sweet potato cubes and cauliflower florets with 2 tablespoons olive oil, cumin, salt, and pepper.
Step 5
Spread the vegetables on the second baking sheet in a single layer.
Step 6
Place both baking sheets in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway through, until tender and lightly browned.
Step 7
After the vegetables have been roasting for 10-15 minutes, add the baking sheet with the cod to the oven. Bake the cod for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 8
To serve, divide the roasted vegetables among 4 plates and top each with a tandoori-spiced cod fillet.
Step 9
Garnish with chopped fresh cilantro and serve with lemon wedges on the side.
