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Spice-crusted cod with beetroot & chard
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½ tsp ground cumin
1 tbsp mild olive oil
4 shallots, finely chopped
1 clove garlic, crushed
15g Cooks’ Ingredients White Breadcrumbs
2 tsp chopped thyme leaves
2 tsp Cooks’ Ingredients Zhoug
2 x 175-200g cod loins
½ x 330g pack cooked fresh beetroot, roughly chopped
200g pack Swiss chard, shredded
1. Preheat the oven to 200°C, gas mark 6. Heat a dry frying pan, add the cumin and toast for 30 seconds. Tip the cumin into a food processor or blender. Add 1 tsp of the oil to the frying pan. Fry the shallots for 3 minutes to soften, then tip half into the blender.
2. Stir the garlic, breadcrumbs and thyme into the remaining shallots. Spread the zhoug over the tops of the cod loins and pack the breadcrumb mixture on top. Transfer to a baking parchment-lined baking sheet and bake for 20 minutes, or until the fish is opaque and cooked through.
3. Add the beetroot to the blender with 4 tbsp water and blend until smooth. Transfer to a small saucepan and heat until boiling. Heat the remaining oil in the frying pan and stir fry the chard for 2-3 minutes until tender. Serve with the fish and beetroot.
Cook’s tip Store the remaining zhoug paste in the fridge once opened. Stir into houmous or other dips, through mayo, or into soups, pilafs and roasted vegetables.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in January 2020.