Recipe by Michelin starred chef Christian Lohse, courtesy of MSC (Marine Stewardship Council)
Roast cod
Ingredients
4 MSC-certified cod fillets (skin on or off)
curry powder
olive oil
Curried vegetables
Ingredients
¼ cup carrots
¼ cup celery
¼ cup courgette
¼ cup button mushrooms
¼ cup baby corn
¼ cup onion
¼ cup leeks
1 clove of garlic
1 tbsp. curry powder
1 tbsp. tomato paste
1 tbsp. raisins
200 ml vegetable broth
Fresh coriander (cilantro)
Olive oil
Method
- Cube the vegetables.
- Combine with the crushed garlic and olive oil in a pan, season with curry powder, salt and tomato paste and heat quickly.
- Add the raisins and vegetable broth, bring to a boil and leave to simmer for 15 mins.
- In the meantime mix the olive oil with curry and salt, turn the fish fillets in the mixture and roast in a frying pan with the skin side down until golden brown. The oil shouldn’t be too hot, otherwise the curry powder will burn.
- Season the vegetables and add finely sliced coriander at the end.
- Serve the fish fillets on the curried vegetables and decorate with some coriander.
