Cod Nugget Spinach Bhorta
Prep Time
Cooking Mode
1 small red onion, thinly sliced
½ cup Compliments Red Wine Vinegar
1 pkg frozen Compliments Cod Nuggets
3 tbsp canola oil
3 cups thinly sliced white onion
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
2 tbsp Compliments Dijon Mustard
1 tsp each salt and black pepper
1 pkg Compliments Organic Baby Spinach (4 cups/1 L)
1 lime
⅓ cup coarsely chopped Compliments Cilantro
1 small red onion, thinly sliced
½ cup Compliments Red Wine Vinegar
1 pkg frozen Compliments Cod Nuggets
3 tbsp canola oil
3 cups thinly sliced white onion
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
2 tbsp Compliments Dijon Mustard
1 tsp each salt and black pepper
1 pkg Compliments Organic Baby Spinach (4 cups/1 L)
1 lime
⅓ cup coarsely chopped Compliments Cilantro
Directions
1Place 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.)
2Preheat 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.
3Meanwhile, 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.
4When 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.
5Serve 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!
Tips
1
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
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Personal Note
Personal Note
