Yoghurt and Gochujang Cod Loin

Charmaine Lu -
  • 175g Greek yoghurt
  • 2 tsp gochujang chilli paste
  • 1 lemon, grated zest only
  • 1 tsp turmeric
  • 1 tsp nigella seeds
  • 15g chopped coriander
  • 650g cod loin, cut into 4 pieces
  • Salad to serve
  • Mix the yoghurt, gochujang, lemon zest, turmeric, half the coriander, the nigella seeds and a pinch of salt and pepper in a large bowl. Add the fish and turn to coat, then cover and leave to marinate for 30 mins.
  • When ready, preheat the oven to 200C. Place the cod loin pieces in an oven dish and spoon over the excess marinade. Bake for 25 mins or until cooked through, then serve with a fresh green salad.
10 mins
4 serving