Spicy Coriander Cod with Turnip, Carrots and Potatoes

We just bought a hot coriander chutney at a craft fair and the lady suggested we try it with fish...So we did and it gave a kick to a very simple meal. This meal required a lot of cutting but very little work after it was in the oven and very little ingredients.

Ingredients
1/2 turnip, peeled
2 carrots, peeled
4 medium potatoes, washed
olive oil
black pepper
salt, optional
4 cod filets
1/4 cup (60mL) panko
1/4 cup (60mL) hot coriander chutney*

Method
1. Preheat oven at 350 F.
2. Cut the carrots and the turnip in equal-size sticks, about 2-3 inches long and 1/4 inch thick. Set them on a baking sheet. Drizzle with a little bit of oil and season to taste.
3. For this step you can either cut the potatoes like the turnip and carrots or you can slice them like we did (about 1/4 inch thick). Set them on another baking sheet. Drizzle with oil and season to taste.
4. Put both baking sheets in the oven on different racks for 40 minutes. After 15 minutes, rotate and switch their spots. After 10 minutes rotate and switch them again.
5. When there is only 10 minutes left for the vegetables, mix the panko and the chutney together. Top all 4 filets with the mixture.
6. Take the vegetables out of the oven and put in the fish for about 7-10 minutes, depending on how you like your fish done.
7. Serve and enjoy!

Serves 2-4.

*If you can't find this type of chutney at your local grocery store, which you probably won't unfortunately, I suggest you try looking for a recipe and just mix all ingredients together in a blender. Ours contains fresh coriander, cashew and almond paste, cider vinegar, hot peppers, onions, basil, garlic, ginger, cane sugar, sea salt and spices. This one is the closest I found to my pre-made chutney but there are some varieties that contain either mint or coconut depending on your taste.

Spicy Shrimp Tomato Sauce on Pasta

This dish was fast and simple and I would gladly make it again on a busy week night. Most of the flavour from this dish comes from the spicy sausage and there is just enough tomato to coat everything. This can easily be done with any vegetables you have on hand, we had kale and mushrooms but I can imagine this recipe being delicious with spinach and grated carrots.

Ingredients

1 spicy Italian sausage without the casing

1 onions, chopped

2 cloves garlic, minced

6-8 mushrooms, thinly sliced

16-20 shrimps, uncooked, deveined, shell off

1/2 tbsp (7mL) black pepper

1/4 tsp (2mL) cayenne pepper

1/2 tbsp (7mL) oregano

1/2 tbsp (7mL) parsley
4-6 kale leaves, coarsely chopped

1/2 can (400mL) crushed tomatoes, salt free

200g spaghettini (or any long pasta)

Method

1. Heat oil in large skillet on medium heat. Add sausage meat, cook for 1-2 minutes breaking the meat. Add onions and garlic. Cook for 5 minutes.

2. Make a well with the meat/onion mixture and cook the mushrooms in the middle for about 5 minutes. Mix together.

3. During that time, bring a medium pot of water to a boil and cook the pasta until aldente (as per box).

4. Back to the skillet, make another well and cook the shrimps for about 2 minutes on each side. Season while they cook with black pepper, cayenne, oregano and parsley. Mix everything together.
5. Add the kale in the mixture and cook for about 3-5 minutes (depending on how big you cut the leaves).

6. Add the crushed tomato to the mixture and let simmer uncovered for 10-15 minutes.

7. Your pasta should be ready, you can drain it and add it to the sauce. Enjoy!

Serves 3-4.