Middle Eastern Spiced Cod

Name: Middle Eastern Spiced Cod with Chilli Jam Potatoes and Dill Slaw
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 1 Piece of Lemon; 4 Grams of Arabic mix masala; 2 Grams of Paprika powder; 1 Tsp of Salt; 600 Grams of Potatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 0 Tsp of Black pepper; 2 Piece of Garlic cloves; 15 Grams of Fresh coriander; 28 Grams of Chilli jam; 300 Grams of White cabbage; 40 Grams of Spring onion; 60 Grams of Red radish; 15 Grams of Fresh dill; 8 Grams of Zaatar; 2 Grams of Sumac; 1 Tbsp of Olive oil; 0 Tsp of Salt

with Chilli Jam Potatoes and Dill Slaw

These crispy, sticky and spicy potatoes are sure to be a massive hit!

121 Reviews

Cals 431 · Prot 45 · Carbs 66 · Fat 2

Calorie Smart

Global Eats

45 min

Middle Eastern Spiced Cod with Chilli Jam Potatoes and Dill Slaw

These crispy, sticky and spicy potatoes are sure to be a massive hit!

121 Reviews

Cals 431 · Prot 45 · Carbs 66 · Fat 2

Calorie Smart

Global Eats

Ingredients

Cod

Cod fillet 6*

350 Grams

Lemon

1 Piece

Arabic mix masala

4 Grams

Paprika powder

2 Grams

Salt

0.5 Tsp

Potatoes

600 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.3 Tsp

Garlic cloves

2 Piece

Fresh coriander

15 Grams

Chilli jam

28 Grams

Salad

White cabbage

300 Grams

Spring onion

40 Grams

Red radish

60 Grams

Fresh dill

15 Grams

Zaatar

8 Grams

Sumac

2 Grams

Olive oil

1 Tbsp

Salt

0.3 Tsp

Allergens

*6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1802 / 431
Fats (g)	2.1
of which saturated (g)	0.4
Carbohydrates (g)	66
of which sugars (g)	16.5
Fibers (g)	15.9
Proteins (g)	44.8
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Preheat the oven to 220°C/200°C fan.
Chop the potatoes into bite-sized pieces.
Add them to a pan of salted water and bring to a boil.
Cook for 10 mins until slightly tender.
Drain.

2 Marinate cod

Meanwhile, zest the lemon and slice the lemon into wedges.
In a large bowl, combine the arabic masala, paprika and lemon zest with a pinch of salt and drizzle of oil.
Add the cod and coat in the marinade.

3 Roast potatoes

Drizzle oil onto a baking tray and place it into the oven to heat up for 3 min.
Add the boiled potatoes to the preheated baking tray (being careful as the oil may splash).
Sprinkle with salt and black pepper.
Bake for 20-25 mins until golden and crispy.

4 Make slaw

Meanwhile, slice the cabbage into fine strips.
Trim and finely chop the spring onions.
Trim and cut the radish into thin rounds.
Pick the dill.
In a small bowl, combine the zaatar, sumac, a squeeze of lemon juice with a generous drizzle of olive oil and a pinch of salt.
Set the dressing aside.
Add the veggies to a bowl.
Drizzle over the dressing, mix well. Set aside.

5 Bake cod

Transfer the cod with the marinade to an oven proof baking dish.
Bake for the final 10-12 min with the potatoes, until fully cooked.

6 Serve

Meanwhile, peel and mince the garlic.
Pick and finely chop the coriander leaves.
In a small bowl, combine the garlic, coriander and chilli jam (spicy!) with a drizzle of oil and pinch of salt to taste.
Once the potatoes are cooked, spoon over the chilli jam mix. Toss to coat.
Serve the Middle Eastern Spiced Cod with the Chilli Jam Potatoes and Dill Slaw on the side.