Prep Time: 5 min
Cook Time: 15-18 min
Serves: 4 people
Ingredients for cod:
4 cod fillets
2-3 medium red chilies
1 garlic clove
2 tsp. sea salt
1/2 tsp. cumin powder
4 tbsp. water
1 tbsp. extra virgin olive oil
Ingredients for papaya slaw:
1 papaya (250-300g)
1 small mango (200g)
1/4 head Chinese (Napa) cabbage
1/4 small head red cabbage
4-6 spring onions
2 tbsp. chopped mint leaves
2 tbsp. chopped coriander leaves
1 medium red chilli
1 medium green chilli
50g roasted salted peanuts
1 tbsp. extra virgin olive oil
Juice from one lime
Sea salt to taste
Instructions:
- Pre-heat oven to 200 degrees C.
- Remove the stalks and seeds from your chillies and remove the peel from your garlic, then blend all chili paste ingredients.
- Place your cod in an ovenproof dish. Pat dry with a kitchen towel and then spread over your chili paste. Leave to marinate at room temperature for at least 20 minutes before cooking.
- Cook cod in oven at 200 degrees C for 15-18 minutes.
- Peel and de-seed your papaya and mango.
- If you have a food processor with a shredding attachment, you are in luck. If not, the next part will require some knife skills. Place your papaya, mango and cabbage through your shredder then place the strands into a large bowl. If you don’t have an appropriate appliance, cut the fruit and veg into matchsticks of approx. 3-5mm thick.
- Finely chop your spring onions, mint and coriander, then add to your bowl.
- Remove the stalk and seeds of your remaining chillies. Finely chop and then add to your bowl.
- Crush your peanuts and add to the bowl.
- When ready to serve, add your extra virgin olive oil, juice from one lime and sea salt to taste. Then toss the contents of the bowl.
- Serve the salad up onto four bowls.
- Remove your cod from the oven and serve. (Can be enjoyed hot or cold).
Nutritional Information:
Calories: 286kcal
Carbohydrates: 25.9g
Of which sugars: 12.1g
Protein: 27.4g
Fat: 13.2g
*Recipe provided by our chefs at Natural Fitness Food.
