NH_cod and clementine

Share this

Cod and Clementine

Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion. Turn the heat down and cook gently until the onions are soft.

Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.

Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes.

Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.

Use a potato masher to mash all the peel – breaking it up will intensify the flavour.

Finally, add the fish, cover and cook for 10 minutes over a low heat.

Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.

This dish is best eaten with hot basmati rice.

Serves: 2

Preparation time: 15 minutes

Cannot be frozen

Publication: Nadiya's Kitchen

Nadiya's Kitchen


5 tablespoons olive oil

2 cloves of garlic, crushed

½ onion, diced

1 tablespoon tomato purée

1 teaspoon fine sea salt

200ml water

½ teaspoon turmeric

1 teaspoon paprika

1 teaspoon ground cumin

2 clementines, peel only, sliced

300g cod fillets

large handful of coriander, finely chopped

Connect with me
on social media


I am a mamma and a maker.
I am a wife and a weigher of flour.
I am a builder of Lego and baker of cake.
I am a family woman and a family cook.
I am Nadiya Hussain.

Website logo