This lightly spiced cod with ginger, tomatoes and arugula is one of my favourite recipes ever! The combination of flavours is absolutely amazing, and the dish comes together in less than 20 minutes. Juicy tomatoes are briefly sauteed in coconut oil with ginger and onions, then chunks of cod go in. As the fish cooks, it starts flaking and breaking, but it’s also getting coated with the delicious sauce. Messy as it looks, this casserole is full of beautiful, delicate flavours with just the right balance between sweet, tart and spicy!
The Flavour Affair:
Cod + Coconut Oil + Onions + Ginger + Tomatoes + Turmeric + Arugula
Cod: you can buy either fresh or frozen. If using frozen, thaw in the fridge overnight. If possible, try to get fillets from the middle part which is thicker. That way you will get bigger chunks rather than small flakes in the end.
Coconut Oil: it really make a difference here. Subtly sweet, it tones down the spiciness of ginger and the tartness of tomatoes. It gives the dish an overall mellow character, making the flavour more sophisticated without being pretentious.
Onions: red onions are great here because they caramelize quickly, which saves cooking time. They add a bit of a warm pungency and a bitter-sweet flavour.
Ginger: spicy, fresh and citrusy ginger helps create a light, vibrant feel.
Tomatoes: I like to use meaty tomatoes that are both tart and sweet, like plum tomatoes. Cook them very briefly so that they provide a bit of liquid for the sauce yet maintain a firm, juicy texture.
Turmeric: 1/3 of a tea spoon of turmeric powder brings in an earthy aroma and some colour pop. Use sparingly as ground turmeric has a very strong taste that can quickly overpower the dish.
Arugula: added in the very end, arugula maintains its fresh peppery quality and enhances the look of the dish with its vivid green colour. So pretty!
You can also add half a teaspoon of red chili flakes in the end if you feel like turning the heat up a notch! Otherwise, just finish it off with a couple of grinds of black pepper mill.
You may also choose to add a sliced garlic clove and a bunch of curry leaves for a deeper, more savory flavour.
Preparation tips for Cod with Ginger, Tomatoes and Arugula:
- To avoid burning, saute sliced onion in coconut oil over medium heat. When the slices start sizzling, add fresh grated ginger and cook for 40-60 seconds until fragrant. After that add the tomatoes and cook for a few minutes until they’ve just softened.
- Cut the cod fillets into large chunks, so that when they fall apart they turn into bite size pieces. Add them to the pan with tomatoes and move around every now and then to ensure even cooking.
- You can save some of the sliced red onion and add it to the casserole when the fish is almost done. Barely cooked onion brings in a sharper taste and a nice crunch.
- Stir in arugula in the very end and season with freshly ground black pepper or red chili flakes.
Serving suggestions:
This dish is equally good served warm or at a room temperature. It makes for an awesome light meal on its own, but if you want more substance, boil some white rice for the side.
.
Messy Cod with Ginger, Tomatoes and Arugula
Equipment
- 1 Large non-stick casserole
Ingredients
- 600 g skinless cod fillets cut into large chunks
- 2 tbsp coconut oil
- 1 red onion thinly sliced
- 5 cm piece of ginger grated or minced
- 5-6 medium plum tomatoes
- 1/3 tsp ground turmeric
- 1/2 tsp salt
- 2 cups arugula leaves
- Ground black pepper
- Red chili flakes optional
Instructions
- Heat 2 tbsp coconut oil to medium.
- Add sliced onions and fry for 1-2 minutes until they start to sizzle.
- Add grated or minced ginger and fry for 40-60 seconds until fragrant.
- Add quartered tomatoes and season with ground turmeric and salt.
- Turn the heat up and cook for 2-3 minutes until some liquid is released.
- Add the chunks of fish and cook for further 4-5 minutes, turning occasionally, until the fish turns opaque.
- Turn off the heat and stir in arugula leaves.
- Season with black pepper and/or chili flakes.
- Serve warm or at a room temperature.
