Category:
Recipe
Date:
September 9, 2021
Prep time: 10 min
Total time: 35 min
Serves: 4
Ingredients:
- 4 lingcod portions Skin/Off (about 125-150g each)
- 1 tbsp oil
- 1 onion, chopped
- 2 tbsp medium curry powder
- Thumb-sized piece ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 400g can chickpeas
- Zest 1 lemon, then cut into wedges
- Handful coriander, roughly chopped
Directions:
- Heat the oil in a large, lidded frying pan.
- Cook the onion over high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
- Cook for 8-10 mins until thickened slightly, then top with the cod.
- Cover and cook for another 5-10 mins until the fish is cooked through.
- Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
ENJOY!
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Lingcod – 5 lb. Crew Pack
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Fisherman’s Market lingcod is wild and sustainably caught in British Columbia. Lingcod is a very lean protein but still a good source of Omega 3’s. Lingcod is mild with large moist flakes, because of this it is a great alternative to halibut. The product for this promotion comes boneless and skinless.
Our Crew Packs are individually portioned, vacuum sealed, and blast frozen for your convenience.
