Breaded Cod with Naan and a Mint Yoghurt Drizzle
2 Donegal Catch Breaded Cod Fillets
For the mint yoghurt drizzle
1 garlic clove, peeled
25 grams mint leaves
100 grams natural yoghurt
Zest ½ a lemon
½ red onion, finely sliced
Juice ½ a lemon
Coriander leaves, to garnish
2 naan breads
Salt and pepper
- Cook the Donegal Catch Breaded Cod Fillets according to the packet instructions.
- To make the mint yoghurt drizzle, place all of the ingredients into a small food processor and blend until smooth.
- Place the sliced red onion and lemon juice in a small bowl and add a pinch of salt. Mix together to combine and leave to sit for 10 minutes.
- When the fish is cooked, spread some mango chutney onto the naan and add some of the pickled red onions. Place the fish on top and drizzle over the mint yoghurt drizzle then add a few coriander leaves and enjoy.