Tag: raisins

Ingredients (1 serving):

• 1 Cod fillet (85 gr High protein serving)
• 100 gr Cauliflower florets
• 100 gr Carrot fries
• 13 gr Sliced almonds
• 13 gr Sultana raisins
• 1 Bunch of mint
• 15 ml White wine vinegar
• 7g Madras masala (spices (including mustard seeds), fresh garlic, fresh ginger, sea salt)

Roast the vegetables

Preheat the oven to 450°F. On a lined sheet pan, toss the carrotsand cauliflower with a drizzle of oil; season with ½ the spice blendand S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 18 to 20 minutes, until tender when pierced with a fork.

Cook the cod

While the vegetables roast, in a medium pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipeout and reserve the pan.

Make the herb drizzle

While the fish cooks, pick the mint leaves off the stems; finely chop the leaves. In a bowl, combine the mint and 3 tbsp of olive oil(double for 4 portions); season with S&P to taste.

Heat the raisins and almonds

In the reserved pan, heat a drizzle of oil on medium. Add the almonds and raisins. Cook, stirring frequently, 1 to 2 minutes, until the almonds begin to brown. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, until mostly evaporated. Transfer to a bowl; season with S&P to taste.

Finish & serve

Divide the roasted vegetables and fish between your plates. Top the vegetables with the almonds and raisins and spoon the herb drizzle over the fish.

Bon appétit!

source: Goodfood.ca