Spiced cod with picked red onion, harissa yoghurt & flatbread

Spiced cod with picked red onion, harissa yoghurt & flatbread

This delightful dish was inspired by a recipe we caught from Persian chef Sabrina Ghayour on Saturday Kitchen. Chunks of cod loin marinated in turmeric & yoghurt, served with pickled red onion, harissa yoghurt & homemade flatbreads.


For the spiced cod

Greek-style natural yoghurt 2 tbsp

Turmeric 2 heaped tsp

Garlic 1 clove, crushed

Cod loin 300g, cut into 1 inch chunks

Olive oil 1 tbsp

For the flatbreads

Unsalted butter 30g

Plain flour 175g

Semi-skimmed milk 100ml

Pepper 2tsp, ground

Garlic granules 2 tsp

Olive oil 1 tbsp

For the harissa & citrus yoghurt

Greek-style natural yoghurt 250g

Harissa 1 heaped tbsp

Lemon or lime 1, zest & juice

Sea salt & black pepper

For the red onion garnish

Red onion 1, thinly sliced

Sugar 1 tsp

Honey 1 tsp

Rice vinegar 1 tbsp

Chilli flakes 1 heaped tsp

How to cook

Start with the the spiced cod: mix 2 tablespoons of natural yoghurt with turmeric and crushed garlic. Season well with salt and pepper and marinate the cod for 30 minutes to 1 hour.

Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes.

To make the red onion garnish, combine all the ingredients in a jar or tupperware. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set to one side.

To make the harissa and citrus yoghurt, mix everything together, season with salt and pepper and set aside.

Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned.

To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through & its lost its transparency.

To serve, divide the cod between 4 flatbreads and drizzle in the yoghurt. Add a generous amount of the red onions and sprinkle over extra chilli flakes. Add some leaves of your choice alongside.