Easter Cod with Avocado Cream and Veggies

180328 Easter Cod with Avocado Cream-9511

Looking for a festive Easter holiday meal? How about this dish with a creamy avocado sauce full of flavours and Easter colours. A light dinner that goes well with all that Easter candy.

Serves 6

Avocado Cream:
1 small avocado (do not let to avocado overpower the taste)
400 g coconut milk
100 ml basil
100 ml cilantro/coriander
2 tsp grated ginger
2 tsp grated lemongrass
2 tsp lime zest
3 tablespoons lime juice
2 tsp tamari soy sauce
½ thai chili, seeds removed

2 teaspoons of melted coconut oil

800 grams of cod fillets
2 tablespoons lime juice
3 tablespoons olive oil
Salt/Black pepper

10 small mushrooms, thinly shaved with a mandolin or knife
1 tablespoon of Tamari soy sauce
1 tablespoon of lime juice
Dash of salt

1 carrot
1 large zucchini
4 radishes
1 yellow bell pepper
1 red bell pepper

Toasted Pecans

The Avocado Cream:
1. Run (all except the oil) in blender until a smooth mix. Taste, add some salt and chili powder if needed.
2. Add the melted coconut oil. Mix briefly.
3. Set aside. The sauce will be served at room temperature. If you want it warmer, either heat in blender (then wait with adding the oil until the sauce is warm enough) or on the stove.

The Cod:
1. Pour the oil and spices over the cod. Steam the fish in a steam oven, bake in an oven wrapped in aluminum foil parcel or in a steaming basket in a pan on the stove.

The Mushrooms:
1. Pour the tamari, lime juice and salt over the mushrooms. Let marinate 30 minutes.
2. Fry in a bit of olive oil until all liquid has evaporated.

The Veggies:
1. Spiralize the carrot and the zucchini
2. Thinly shave the radishes
3. Remove the membranes (white parts inside) from the bell peppers and slice into thin strips

Serve as is or add some toasted pecans and Quinoa.

Cod Cake with Yuzu Veggies

160815 Yuzu Veggies-1459

If you haven’t tried Yuzu yet you’re missing out on something! Yuzu is a wonderful citrus fruit from Japan. Can usually be found as a bottled juice in Asian food markets. Or, a possible substitute could be an equal mix of fresh orange-, lime- and lemon juice.

Serves 4

Cod Cake:
600 g cod fillets
2 tbsp lemon juice
1 large red chili, chopped
1 clove of garlic, crushed
1 tbsp dried coriander
1 egg
1 tsp salt
1 lime, zest

Japanese soy sauce

12 Sugar snaps
1 Orange bell pepper
1 Yellow bell pepper
6 Cherry tomatoes
1 Avocado
1 Red onion

6 tbsp Yuzu juice
3 tbsp Olive oil

1. Mix the fish, juice, chili, garlic, coriander, egg, salt and lime zest in a food processor.
2. Spoon into hot, oiled frying pan and fry 5-6 minutes on each side. Take care when turning so they don’t fall apart. Serve with soy sauce.
3. Cut all veggies in small pieces. Mix the dressing and drizzle over the vegetables.

Cod Sweet Potato and Tapenade

1605 Sweet Potato Tapenade Cod-2726

A wonderful fish dish where the sweet potato puree contrasts with the salty/spicy tapenade. Don’t forget to spice up the puree so it doesn’t get too sweet. Also, spread it quite thin on the plate so the taste of the fish and tapenade is not over shadowed by the puree.
This is a low fodmap dish.

Serves 4

12 green olives
12 black olives
70 g marinated char grilled red peppers
4 sundried tomatoes
1 red chili, seeds removed
1 green chili, seeds removed

Sweet potato puree:
3 large sweet potatoes, pealed and cut into thick slices
2 tbsp olive oil
3 tbsp lemon juice
Chili flakes
1 tbsp olive oil

600 g cod fillets
1 tbsp olive oil

1. Chop all tapenade ingredients into small pieces and set aside in a bowl.
2. Place the potato on an oven sheet and add the oil and salt on top.
3. In an oven at 200 C, roast the potato for 30-40 minutes, until soft.
4. Using a blender, puree the potato and add the lemon juice, salt and chili flakes. Taste and add more spice/juice as needed. Lastly, add the olive oil for a smoother texture and shine.
5. In 200 C oven, bake the cod with some olive oil and salt until done. About 15 minutes depending on thickness.
6. Assembly: Put a spoonful of puree on the plate and spread out with a knife. Place the fillet of cod on top and add the tapenade.

Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side


Tomato Cod with Crushed Potato and Saffron Vegetables

151230 Tomato Cod with Crushed Potato-0971

This dish is easy to prepare in advance. The vegetable saffron mix and the sauce can be made beforehand and the vegetables just heated before serving. Only the fish should be prepared in the last minute. A beautiful, colourful and very tasty meal.

Serves 4

600 g Cod

Olive oil
2 onions, thinly sliced
1 leek, thinly sliced
1 red pepper
Salt and pepper
0.5 g saffron
200 ml vegetable stock

4 tomatoes, sliced
Parsley, chopped

6 medium sized potatoes, scrubbed, skin on
Salt and pepper
Optional, 3-4 tablespoons of grated parmesan cheese

200 ml Greek yogurt
100 ml Quark
2 tbsp chopped dill
2 tbsp chopped parsley
2 tbsp chopped leek
2 tbsp lemon juice
Salt and pepper

Oven at 200C

  1. Place the fish fillets in an ovenproof dish, sprinkle with some salt and cover with aluminum foil. Bake in the oven for 20 minutes.
  2. Boil the scrubbed potatoes. When done, use a potato masher (or a fork) and slightly crush the potatoes. Don’t make mashed potatoes, just crush them slightly. Season. (Stir in the parmesan cheese.)
  3. Sauté the vegetables (excluding the tomatoes) in some oil, season with salt, pepper and saffron, add the stock, let simmer 5-10 minutes.
  4. Combine the ingredients for the sauce.
  5. Place the vegetable saffron mix on a plate. Add the fish. Put the tomato slices and parsley on top. Add the sauce and the potato.

Sweet and Spicy Cod with Kale Cake

151209 Sweet and Spic Cod with Kale Cake-9424
Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.

Serves 6

6 pieces cod loins, about 120-150 g each

1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil

Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil

Oven 200C

  1. Combine the ingredients for the dressing. Pour over the fish and marinate for at least 30 minutes.
  2. Thaw the kale and squeeze out excess liquid.
  3. Mix eggs, crème fraiche and feta cheese. Add the kale and onion. Season. Pour into a greased ovenproof casserole. Bake for 30 minutes.
  4. Place the fish in the oven for about 20 minutes.

Cod Curry with Cashews

151111 fish curry-9191


This is a great dish to serve on a Friday night when you don’t have a lot of time to cook. The curry can be prepared in advance (a day ahead) and only the fish added at the finishing stage.


Serves 4


500 g Cod Loins, cut into chunks (I would do 12 pieces, allowing for 3 per person)
2 tbsp cooking oil
1 onion, thinly sliced
1 small fennel, thinly sliced
1 red pepper, thinly sliced
400g chopped tomatoes
100 ml single cream
100 ml coconut milk
2 tsp red curry paste
1 tbsp honey
1 broccoli, cut into small florets
Salt and pepper
Fresh coriander leaves for decoration
200 ml cashews
1/2 tbsp ground cumin
Salt from a salt mill
200 ml Greek yoghurt

  1. Sauté the onion, when soft add the fennel and the pepper and gently sauté another few minutes.
  2. Add the tomatoes, the cream+milk, the curry paste and honey and let simmer a few minutes.
  3. Add the broccoli. Simmer another 5 minutes.
  4. Season with salt and pepper
  5. Add the fish, simmer until done (6-7 minutes depending on the size of your chunks)
  6. Dry roast the cashews in a pan. Add the cumin and salt towards the end.
  7. Serve with the coriander and cashews sprinkled on top and the Greek yoghurt spooned over.