Mint Yogurt Cod Potatoes Rice Plate
Dive into a delightful combination of flavors and textures with this Mint Yogurt Cod Potatoes Rice Plate. It's a vibrant dish not just for its colorful blend of cod, tender potatoes, fresh peas, and crunchy cabbage but also for the refreshing mint yogurt sauce that pulls it all together. The drizzle of tahini introduces a lovely nuttiness, making it a well-rounded meal for any day. Feel free to adjust the vegetables or add your favorite herbs to customize this dish to your taste!
Ingredients
Equipment
Method
- Prepare the cod: Preheat the oven to 200°C (400°F). Season the cod fillets with salt, pepper, and lemon juice. Place the fillets in a baking dish. Drizzle with olive oil and bake for 15–20 minutes or until flaky and cooked through.
- Cook the potatoes: In a pot of salted boiling water, add the diced potatoes. Cook for 10–12 minutes until tender but not mushy. Drain and set aside.
- Prepare the rice: In a separate pot, cook the basmati rice according to package instructions. Generally, this involves rinsing the rice, using a 1:2 rice-to-water ratio, and simmering for about 15 minutes until fluffy.
- Sauté the peas and cabbage: Heat a tablespoon of olive oil in a pan over medium heat. Add the shredded cabbage and green peas, and sauté for 5–7 minutes until the vegetables are vibrant and tender.
- Make the mint yogurt: In a mixing bowl, combine Greek yogurt, chopped mint, a pinch of salt, and a squeeze of lemon. Mix until smooth and creamy.
- Assemble the plate: Start with a base of fluffy rice, top with the sautéed potatoes, peas, and cabbage, followed by the baked cod. Finish by drizzling mint yogurt and tahini over the dish. Garnish with chopped cilantro and extra mint leaves if desired.
Nutrition
Notes
Feel free to substitute cod with another flaky white fish like haddock or tilapia.
For a vegetarian option, swap the fish for grilled tofu or tempeh.
If you don’t have tahini, a drizzle of olive oil works wonderfully as well.
For leftovers, store the components separately in airtight containers and reheat gently.
Enjoy experimenting with your vegetable combinations—different seasonal greens can add wholesome variety!
For a vegetarian option, swap the fish for grilled tofu or tempeh.
If you don’t have tahini, a drizzle of olive oil works wonderfully as well.
For leftovers, store the components separately in airtight containers and reheat gently.
Enjoy experimenting with your vegetable combinations—different seasonal greens can add wholesome variety!
