Coconut and Coriander Cod

Serves: 4

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Total Time: 10

Prep Time: 2

Cook Time: 8

• 1 medium red chilli, deseeded
• 2  garlic cloves
• 5  spring onions
• 2 teaspoon(s) sugar
• 150 ml coconut cream
• 1 teaspoon(s) turmeric
• 1 small handful freshly chopped coriander
• 4  x 150g chunky, skinless cod loins

Method

1. Preheat the grill. Put the chilli in a processor with the garlic, spring onions, sugar, coconut cream, turmeric and coriander. Season, then whiz until almost smooth.
2. Cut two slashes in each piece of cod. Put them on to an edged baking sheet, then spoon half the marinade over the top. Grill for 3-4min.
3. Turn the cod over, spread the remaining marinade evenly on top and cook for a further 3-4min.
4. SERVE WITH...
5. Warm naan bread, a wedge of lemon to squeeze over and an avocado, chickpea and red onion salad. Put a 400g can drained, rinsed chickpeas Into a bowl with 1 small sliced red onion and 1 small sliced avocado. Snip over a few sprigs of cress, drizzle with oil, season and toss to coat.

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