cashew crusted cod

Cod Fillet and Yoghurt Dressing - Seafoodie Range

Two plump 140g portions of prime Cod with a superbly silky hand-made Yoghurt Dressing. Our recipe suggestion for this combination is the incredibly popular 'Cashew Crusted Cod, Coriander & Apricot Couscous and Yoghurt Dressing'

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 40 mins
  • Difficulty: Easy/Medium
  • Cuisine type: Moroccan Inspired

Ingredients

Your FFT Fish & Sauce kit will include:

  • 2 x 140g Cod fillet portions
  • 120g pouch of Yoghurt Dressing
  • Further ingredients required to make this recipe:

  • 50g Dried Apricots
  • 200g Couscous
  • 1 x Butternut Squash
  • 10g Fresh Coriander
  • 20g Crushed Cashew Nuts
  • 1 x Spring Onion

Allergens

  • Fish
  • Milk
  • Nuts

Method

  1. Prepare the butternut squash by removing the seeds and cutting it into bite-sized chunks or slices. Place into a roasting tray, with a little olive oil and season with a sprinkle of cinnamon, sea salt and pepper. Cover tightly with foil and place into a preheated oven (180C) for about 30 minutes (or until the skin of the squash is soft). Remove the foil and cook for a further 10 minutes until the squash is golden and crisp
  2. Finely chop the apricots and place with the couscous into a suitable bowl. Add 150ml of boiling water, salt and pepper, a squeeze of lemon juice, if desired, and a tbsp. of olive oil. Cover, and leave to stand for 5 – 10 minutes, remove the cover and fluff the grains with a fork. When ready add the coriander, roughly chopped.
  3. Pat the crushed cashew nuts onto the cod fillets and place on a baking tray. Place into the oven for the last 10 minutes of the squash cooking.
  4. Shred the spring onion.
  5. To serve, arrange the couscous onto the plates with the roasted squash. Place the fish on top and dress over and around with the yoghurt dressing. Finally, sprinkle the shredded spring onion over and serve.

Nutrition per serving

  • Per Serving 839cal / 3523kj
  • Fat 34.5g
  • Saturates 3.0g
  • Carbs 83.3g
  • Sugars 32.2g
  • Protein 43.6g
  • Salt 0.38g