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Spiced cod with quinoa salad & mint chutney

Spiced cod with quinoa salad & mint chutney

A star rating of 3.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Filling yet low-fat, sustainable white fish is a healthy choice. Serve with an Indian-inspired coriander yogurt marinade and grain salad

  • Healthy
Nutrition: per serving
low inkcal272
low infat4g


  • 40g quinoa (or 85g pre-cooked quinoa)
  • 3 tbsp chopped mint
  • 3 tbsp chopped coriander
  • 150g pot 0% natural yogurt
  • 1 garlic clove
  • ¼ tsp turmeric
  • pinch of cumin seeds
  • 2 x 150g chunky fillets skinless white fish , such as sustainable cod
  • ¼ cucumber , finely diced
  • 1 small red onion , finely chopped
  • 4 tomatoes , chopped
  • good squeeze of lemon juice


  • STEP 1

    Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.

  • STEP 2

    Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.

  • STEP 3

    Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.

Recipe from Good Food magazine, June 2014

Goes well with


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A star rating of 3.3 out of 5.13 ratings

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