Chermoula Cod with Spinach Salad

Chermoula Cod with Spinach Salad
Fragrant lemon and saffron cod served with spinach salad.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Chermoula Cod with Spinach Salad

Ingredients

  • 2 cod fillets or other firm white fish (hake works well)
  • 1 pack of Taste Collectiv Chermoula x 3 - £11.97
  • ½ bag of baby spinach leaves
  • 8 new potatoes boiled and cooled
  • Spiralised or grated carrot
  • Asparagus cooked and cooled
  • Small amount of feta for crumbling (optional)

How to make

  1. Coat the cod fillets in the Chermoula base, reserving a couple of teaspoonfuls of the chermoula to dress the salad.

  2. Put under a medium grill for 20 minutes.

  3. Put all the veg in a bowl, add the remaining chermoula and a glug of extra virgin olive oil and mix to dress.

  4. Serve up, and if you fancy crumble a little feta over the top of the dish.

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Products used in this recipe

Chermoula x 3

  • Icon_pricetage_grey Created with Sketch.

    £11.97

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