Cod with Spicy Green Yogurt Sauce
over coriander rice with Mexican-style spices & lime- Vis
- Milk (including lactose)
- Mosterd
- Selderij
- May contain traces of allergens
Green chili peppers add a bright, zesty heat to dishes. They’re packed with vitamin C and spice up every bite!
Ingredients
1 piece
Cod fillet
(Contains: Vis)
75 g
White long grain rice
½ piece
Onion
1 piece
Tomato
70 g
Corn
½ sachet(s)
Mexican-style spices
½ piece
Garlic
20 g
Yogurt dressing
(Contains: Milk (including lactose), Mosterd)
¼ piece
Green chili pepper
5 g
Fresh coriander
(May be present: Selderij)
¼ piece
Lime
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Chop the onion and crush or mince the garlic. Dice the tomato and quarter the lime.
- Tear the coriander leaves off the stalks. Finely chop the leaves and set aside.
- Boil the rice with the coriander stalks for 12 - 15 minutes, then reserve some of the cooking liquid before draining and setting aside.
- Pat the cod dry with kitchen paper, then season with the Mexican-style spices* and salt and pepper.
- Heat the sunflower oil in a deep frying pan over high heat and fry the cod for 1 minute per side, then remove from the pan and set aside.
- In the same pan, fry the onion and tomato with half of the garlic for 3 - 4 minutes. Drain the corn in the meantime.
- Add the corn and (per person) the juice of 1 lime wedge and 30ml of the reserved cooking liquid. Season to taste with salt and pepper, then mix well and add the cod back to the same pan. Allow to simmer until serving.
*Take care, this ingredient is spicy! Use as preferred.
- Deseed the green chili pepper* and cut it into rough chunks, then transfer to a tall container.
- Add the yogurt dressing, half of the coriander and the rest of the garlic, along with the white wine vinegar and extra virgin olive oil.
- Season with salt and pepper, then use an immersion blender to process into a smooth sauce.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the rice on deep plates and top with the vegetables and the cod.
- Drizzle over the spicy green sauce and garnish with the rest of the coriander.
- Serve any remaining lime wedges alongside.
Did you know... the cod in this recipe is rich in iodine, which is important for the thyroid, metabolism and growth in children.
