Tandoori-Style Roasted Cod

Name: Tandoori-Style Roasted Cod
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) whole cumin seed; 1 tbsp (15 mL) whole coriander seed; 2 tbsp (30 mL) sweet paprika; 1 tbsp (15 mL) granulated sugar; 1/2 tsp (2 mL) coarse sea salt; 1 tsp (5 mL) ground black pepper; 1/2 tsp (2 mL) ground turmeric; 1/4 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) cayenne pepper (optional); 1 cup (250 mL) 6% plain yogurt; 1 clove garlic minced; 2 tsp (10 mL) finely grated fresh ginger; saffron; Four 3 1/2 oz (100 g) pieces fresh or frozen thawed cod

Our dietitians' favourite

By Anna Olson

This recipe from Anna Olson is perfect for busy people on the go. Yogurt holds the Indian spices and lends a citrus tang that suits the fish. Try it with our Cucumber Raita.

Prep: 10 min
Cooking: 15 min - 18 min
Refrigeration: 1 h - 4 h

Yields 4 servings

Ingredients

1 tbsp (15 mL) whole cumin seed
1 tbsp (15 mL) whole coriander seed
2 tbsp (30 mL) sweet paprika
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) coarse sea salt
1 tsp (5 mL) ground black pepper
1/2 tsp (2 mL) ground turmeric
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) cayenne pepper (optional)
1 cup (250 mL) 6% plain yogurt
1 clove garlic minced
2 tsp (10 mL) finely grated fresh ginger
saffron
Four 3 1/2 oz (100 g) pieces fresh or frozen thawed cod

READY FOR REWARDS?

Preparation

In small heavy skillet, toast cumin and coriander seeds over medium heat, stirring, until fragrant and slightly darkened, about 3 minutes. Set aside and let cool. Transfer to spice grinder or clean coffee grinder and grind. In a small bowl, combine ground cumin and coriander, paprika, sugar, salt, pepper, turmeric, cinnamon, and cayenne (if using). In a medium bowl, combine yogurt with the spice blend and stir in garlic, ginger and saffron.

Pat cod pieces dry; place in a lightly buttered 13 x 9-inch (3 L) glass baking dish. Divide yogurt mixture over each cod piece and spread to coat. Refrigerate for at least 1 hour or up to 4 hours.

Preheat oven to 425°F (220°C). Bake uncovered, for 12 to 15 minutes, or until fish flakes easily when touched with a fork.