Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the Greek yogurt, chopped mint, minced garlic, salt, and pepper. Mix until well incorporated.
- In a skillet, heat olive oil over medium heat. Add the grated carrots and chopped kale, sautéing for about 5-7 minutes until softened.
- Season the cod fillets with salt and pepper, then gently place them in the skillet with the sautéed vegetables. Cook for an additional 5 minutes, flipping halfway through, until the fish is flaky and cooked through.
- Spread the mint yogurt mixture over the cod and vegetables in the skillet, then transfer everything to a baking dish.
- Bake in the preheated oven for about 15 minutes until everything is heated through and the top is slightly golden.
- While the bake is cooking, warm the tortillas in a dry skillet or microwave.
- Serve the cod and vegetable mixture on the warm tortillas, garnished with fresh dill and lemon wedges if desired. Enjoy!
Nutrition
Notes
Feel free to customize this dish by adding different vegetables or herbs based on your preferences. Spinach or zucchini could be lovely additions!
If you're looking for a dairy-free alternative, consider using a coconut yogurt instead of Greek yogurt.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; simply reheat in the oven or microwave before serving.
Enjoy experimenting with this delightful recipe!
If you're looking for a dairy-free alternative, consider using a coconut yogurt instead of Greek yogurt.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; simply reheat in the oven or microwave before serving.
Enjoy experimenting with this delightful recipe!