Curried Cod on a bed of Coconut Infused Spinach and Chickpeas
1 tablespoon Indian curry paste
1 teaspoon grated ginger
2 tablespoons vegetable oil
4 6-ounce black cod fillets
Salt to taste
2 tablespoons butter
2 tablespoons grated ginger root
1 tablespoon chopped garlic
1 tablespoon Indian curry paste, or 2 teaspoons curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
½ cup coconut milk
1 19-ounce (540-millilitre) can chickpeas, drained and rinsed
4 cups baby spinach
Preheat oven to 450 F. Combine curry paste, ginger and oil. Brush over cod, season with salt.
Heat butter in a skillet over medium heat. Add ginger root, garlic and curry paste and sauté for 1 minute or until softened. Add cumin, coriander and turmeric and sauté for 30 seconds. Add coconut milk and bring to boil. Reduce heat and simmer for 5 minutes.
Add chickpeas and spinach and cook together for 5 minutes or until spinach is wilted and chickpeas are heated through. Season with salt and pepper to taste.
Place chickpea mixture in ovenproof baking dish and nestle cod on top. Bake for 12 minutes or until fish has white juices and is just cooked through.
Pairs Well With
Easy and Incredible. I repeat incredible! You don't have to use cod if it isn't fresh or on sale. Halibut, whitefish, swordfish (now we are getting pricey) or any thick whitefish will be wonderful.