Barbecued Cod Loin Fillets in a Spiced Yoghurt Marinade

Total time 75 mins
10 mins preparation time
30 mins marinating time
35 mins cooking time

Ingredients

4 portion(s)

For the cod loin fillets:

50 g
natural yoghurt
2 tbsp
lemon juice
2 tbsp
olive oil
2 tsp
apricot jam
A few lemon thyme leaves
0.50 tsp
curry powder
Freshly ground pepper
4 
cod loin fillets (approx. 150 g each)

For the lime and coriander aioli:

1 
small, organic lime
2 
garlic cloves
150 g
mayonnaise
1.50 tbsp
honey
A few coriander leaves, chopped
Freshly ground pepper

For the barbecued sweet potatoes:

800 g
sweet potato
4 
spring onions
1 
garlic clove
4 tbsp
olive oil
A few rosemary needles
Freshly ground pepper
Nutritional facts (per portion): 3457 kJ  /  829 kcal
50.4 g Fat
34.3 g Protein
57.6 g Carbohydrates

Preparation

Step 1

To prepare the marinade, mix together the yoghurt, lemon juice, olive oil, soy sauce, jam, thyme, curry powder and pepper. Brush the fish fillets with the marinade and put in the fridge for around 30 minutes until you’re ready to start the barbecue.

Step 2

Prepare the lime and coriander aioli by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, mix together the mayonnaise, lime zest and juice, garlic, honey, coriander and soy sauce, seasoning to taste with pepper.

Step 3

Peel the sweet potatoes, wash and cut into approx. 2 cm dice. Clean the spring onions, slice and wash. Peel and finely dice the garlic. Mix together the garlic, sweet potatoes, spring onions, soy sauce, olive oil and rosemary, seasoning with pepper to taste.

Step 4

Place the sweet potatoes on the barbecue for approx. 15-20 minutes and cod fillets on the barbecue for approx. 6-10 minutes depending on the heat (closing the lid, if your barbecue has one). Serve with the lime and coriander aioli.

Tip:

The marinade tastes just as great with other white fish as it does with turkey breasts or steaks.

Recipe-ID: 866

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To prepare the marinade, mix together the yoghurt, lemon juice, olive oil, soy sauce, jam, thyme, curry powder and pepper. Brush the fish fillets with the marinade and put in the fridge for around 30 minutes until you’re ready to start the barbecue.

Prepare the lime and coriander aioli by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, mix together the mayonnaise, lime zest and juice, garlic, honey, coriander and soy sauce, seasoning to taste with pepper.

Peel the sweet potatoes, wash and cut into approx. 2 cm dice. Clean the spring onions, slice and wash. Peel and finely dice the garlic. Mix together the garlic, sweet potatoes, spring onions, soy sauce, olive oil and rosemary, seasoning with pepper to taste.

Place the sweet potatoes on the barbecue for approx. 15-20 minutes and cod fillets on the barbecue for approx. 6-10 minutes depending on the heat (closing the lid, if your barbecue has one). Serve with the lime and coriander aioli.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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