We love the complexity of Indian curries, yet sometimes want something a little easier to prepare, with the same flavors. Using some basic spices, you can create a lighter dish with a similar taste. We like serving this with sautéed zucchini and roasted asparagus, but it would be equally delicious with some steamed greens, carrots, or other veggies you have available!
1 pound Alaskan true cod
2 teaspoons coconut oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black mustard seeds
1/4 teaspoon salt
Preheat oven to 450°F.
Mix spices and salt together in a small dish, then coat fish with spice mix.
In a cast-iron skillet or oven-proof pan, heat coconut oil. Once hot, sear the cod on one side for 1 minute, then turn over and sear the other side for 1 minute (this is to cook the spices).
Place the same pan in the oven and roast for 5-7 minutes. Alaskan true cod can dry out if overcooked, so be careful with cooking times.
Top with a squeeze of lemon or lime juice and a sprinkling of fresh cilantro for a nice finishing touch.