- A pinch of saffron
- A 75g bag of quinoa
- 2 tomatoes
- 1 garlic clove
- 2 cod fillets
- 2 carrots
- 2 clementines
- A handful of mint
- A handful of coriander
- 2 tbsp Greek style 0% fat yogurt
- 350ml boiling water
- Sea salt and freshly ground pepper
- Heatproof jug
- Pan with a lid
- Food processor (optional)
- Pan with lid
- Vegetable peeler
Pour 200 ml boiling water into a heatproof jug. Add a pinch of saffron. Set aside to infuse. Rinse the quinoa. Tip into a pan and cover with 150 ml boiling water. Simmer for 10 mins till the water is absorbed. Remove from the heat and leave to cool slightly.
Chop the tomatoes as finely as possible (blitz them in a food processor if you have one). Peel and finely grate or crush the garlic.
Heat a pan that will just fit the two cod fillets in snugly (don’t add them yet). Add in the tomatoes and garlic. Cook for 5 mins till the tomatoes have reduced and darkened in colour. Add a pinch of salt.
Pour in the saffron infused water and simmer together for 10 mins. Meanwhile, create carrot ribbons using a veg peeler, turning the carrots as you peel them. Place them in a bowl. Peel the clementines. Thinly slice them. Add to the carrots.
Finely chop the mint leaves and coriander stalks. Leave the coriander leaves whole. Add the mint leaves, coriander leaves and stalks to the carrot and clementine salad. Toss through the cooled quinoa.
After the tomatoes and saffron water have simmered for 10 mins, carefully add the cod fillets. Cover and poach over a low heat for 5 mins.
After 5 mins, insert a knife into the thickest part of the fillet. It should be translucent and flaky. If not, put the lid back on and cook for a further 1-2 mins.
Dollop the yogurt onto the carrot salad and serve alongside the cod in warmed bowls with the saffron sauce.