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Spiced Roast Cod with Bursting Tomatoes


  • For the cod

  • 1 cod fillet, skin on

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp cayenne pepper

  • ½ tsp turmeric

  • ½ tsp curry powder

  • 1 lemon, juiced

  • 2 tbsp vegetable oil

  • salt and freshly ground black pepper

  • For the tomatoes

  • 1 tbsp vegetable oil

  • ½ onion, diced

  • 1 clove garlic, finely chopped

  • 10 cherry tomatoes

  • splash of white wine vinegar

  • small handful coriander, roughly chopped

  • salt and freshly ground black pepper


  • For the cod:

  • 1.

    Pre-heat a frying pan till hot and add a tablespoon of vegetable oil.

  • 2.

    Make a spice mix with the cumin, coriander, turmeric, cayenne pepper, curry powder, lemon juice and a tablespoon of the oil.

  • 3.

    Season the spice rub then smear all over the cod fillet.

  • 4.

    Fry the cod skin side down for a couple of minutes or until the skin is nice and crispy.

  • 5.

    Turn over and cook for 5 minutes or until the fish is cooked through.

  • For the tomatoes:

  • 1.

    Pre-heat a frying pan till hot and add a tablespoon of vegetable oil.

  • 2.

    Add the onions and garlic and fry until softened but not browned.

  • 3.

    Add in the tomatoes and cook until the tomatoes are beginning to burst open and the onions are golden.

  • 4.

    Stir through the coriander and the vinegar.

  • To serve:

  • 1.

    Pile the tomatoes and onions on a plate and top with the spiced cod

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