Roast spiced cod

Name: Roast spiced cod
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 300g waxy potatoes; 2 tbsp olive oil; 400g can chopped tomatoes; 100ml vegetable stock; 2 tsp garam masala; 1 tsp each ground turmeric, ground coriander and cumin seeds; ½ tsp hot chilli powder; 1 tbsp grated fresh ginger; 2 crushed garlic cloves; 400g can chickpeas (drained and rinsed); 4 thick cod fillets; A handful of fresh coriander leaves

Easy
September 2010

Easy
September 2010

Serves 4
Takes 10 minutes to make, 30-32 minutes to cook

Let the oven do the work – this simple one-tray roast spiced cod with chana masala recipe will be ready in around 40 minutes.

Dairy-free recipes

Nutrition: per serving

Calories: 358kcals
Fat: 8.1g fat (1g saturated)
Protein: 32.4g
Carbohydrates: 30.2g (4.3g sugars)
Salt: 0.5g

Nutrition: per serving

Calories: 358kcals
Fat: 8.1g fat (1g saturated)
Protein: 32.4g
Carbohydrates: 30.2g (4.3g sugars)
Salt: 0.5g

Save recipe

Save recipe Print

Ingredients

300g waxy potatoes
2 tbsp olive oil
400g can chopped tomatoes
100ml vegetable stock
2 tsp garam masala
1 tsp each ground turmeric, ground coriander and cumin seeds
½ tsp hot chilli powder
1 tbsp grated fresh ginger
2 crushed garlic cloves
400g can chickpeas (drained and rinsed)
4 thick cod fillets
A handful of fresh coriander leaves

300g waxy potatoes
2 tbsp olive oil
400g can chopped tomatoes
100ml vegetable stock
2 tsp garam masala
1 tsp each ground turmeric, ground coriander and cumin seeds
½ tsp hot chilli powder
1 tbsp grated fresh ginger
2 crushed garlic cloves
400g can chickpeas (drained and rinsed)
4 thick cod fillets
A handful of fresh coriander leaves

Method

Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into 1.5cm cubes, then drizzle with the olive oil. Pour over the chopped tomatoes and vegetable stock.
Sprinkle over the garam masala, turmeric, ground coriander, cumin seeds and hot chilli powder. Add the fresh ginger and garlic cloves. Season well, toss to combine, then roast for 20 minutes.
Remove from the oven and stir through the chickpeas. Season the cod fillets, place on top of the potato and chickpeas and roast for a further 10-12 minutes.
Sprinkle with fresh coriander leaves and serve.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into 1.5cm cubes, then drizzle with the olive oil. Pour over the chopped tomatoes and vegetable stock.
Sprinkle over the garam masala, turmeric, ground coriander, cumin seeds and hot chilli powder. Add the fresh ginger and garlic cloves. Season well, toss to combine, then roast for 20 minutes.
Remove from the oven and stir through the chickpeas. Season the cod fillets, place on top of the potato and chickpeas and roast for a further 10-12 minutes.
Sprinkle with fresh coriander leaves and serve.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.5 votes

Reviews

Read what others say...

maria brawn says:
12th Nov 2015 at 8:36 pm
Although the flavours are good 20 mins ( plus the 12 mins win the fish)is nowhere near enough time to cook the potatoes through. Would be best if they were pre boiled.
Log in to Reply
1. Rebecca Brett says:
  19th Nov 2015 at 2:19 pm
  Hi Maria,
  If the potatoes are chopped to 1.5cm cubes they should definitely cook in the 30 minutes but if you aren’t using waxy potatoes you could par-boil them first.
  Hope that helps