Cod with turmeric cauliflower and curried lentils
2 garlic cloves, grated
thumb-sized piece ginger, grated
100 grams red split lentils
200 grams Green Isle Frozen Cauliflower
½ teaspoon turmeric
2 teaspoons curry powder
3 tablespoons coconut oil, melted
Salt and freshly ground black pepper
400 ml veg stock, hot
2 Donegal Catch Natural Cod Fillets
100 grams Green Isle Frozen Peas
Coriander, to serve
Lime wedges, to serve
- Preheat oven to 200 C / 180 C fan. Place the garlic, ginger, lentils, Green Isle Frozen cauliflower, turmeric and curry powder into a large roasting dish and pour over the coconut oil. Season well with salt and give everything a good mix, then pour over the hot veg stock and mix again.
- Place into the oven for 20 minutes then remove and stir well. Nestle the Donegal Catch Cod Fillets into the top of the lentils and place back into the oven for 25 minutes. Remove again and sprinkle over the Green Isle Frozen Peas then place back into the oven for 5 minutes.
- Remove and sprinkle over the coriander then serve with lime wedges.