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Level
very easy
Prep Time
20 mins
Total Time
55 mins
Serves
4

Ingredients

1
small red onion, thinly sliced
1/2 cup
Compliments Red Wine Vinegar
125 mL
1 pkg
frozen Compliments Cod Nuggets
454 g/18 pcs
3 tbsp
canola oil
45 mL
3 cups
thinly sliced white onion
750 mL
1
red pepper, seeded and thinly sliced
1
jalapeno pepper, seeded and thinly sliced
2
cloves garlic, finely grated or chopped
1 tbsp
finely grated fresh ginger
15 mL
2 tbsp
Compliments Dijon Mustard
30 mL
1 tsp
each salt and black pepper
5 mL
1 pkg
Compliments Organic Baby Spinach (4 cups/1 L)
142 g
1
lime
1/3 cup
coarsely chopped Compliments Cilantro
75 mL

Directions

Step 1

Place the sliced red onions in a heatproof bowl or mason jar. Heat the vinegar plus ½ cup (125 mL) water in the microwave or on the stovetop until hot. Pour the hot liquid over the sliced onions to cover completely; set aside to quick-pickle a minimum of 20 min. (Tip: Quick-pickled onions can also be made ahead and stored in their pickling liquid in the fridge up to 2 weeks.)

Step 2

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper; arrange cod nuggets in a single layer. Bake until golden and crisp, turning over halfway through, approx. 18 min.

Step 3

Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the sliced white onion and cook, stirring often, until soft and lightly caramelized, about 20 min. Stir in the red and jalapeno peppers; cook until softened, about 5 min. Then stir in the garlic and ginger; cook 2 min. Mix in the mustard, salt, pepper. Finally, stir in the spinach until it is wilted, about 3 min. Cut the lime in half and squeeze the juice overtop. Turn off the heat; set aside.

Step 4

When the cod nuggets are finished baking, remove from oven, and break each one in half with a spatula or spoon. Add the cod pieces and half the cilantro to the pan mixture; mix well.

Step 5

Serve the bhorta on plates or a platter. Garnish with 1/3 cup (75 mL) of the reserved quick-pickled onions (removed from pickling liquid) and the remaining cilantro. (Note: There will be leftover pickled onions. Store in the fridge in the pickling liquid up to 2 weeks.) Enjoy!

Tip

Bhorta is featured as a main dish in this recipe, but it is commonly served as a fiery side dish. If you like it hot, add fresh chilies to taste. Enjoy with rice or flatbreads.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
380
Fat:
20 g
Saturated Fat:
1.5 g
Carbs:
39 g
Fibre:
4 g
Sugar:
5 g
Cholesterol:
25 mg
Protein:
13 g
Sodium:
1240 mg
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