Summary

Ingredients

• 300 g spinach leaves, frozen
• 1 small can chickpeas
• 300 g cod fillet (s), frozen
• 2 shallot (s)
• 8 stalk / s coriander green
• 100 g yourt, Greek
• 1 teaspoon coriander seeds
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 teaspoons mustard
• salt and pepper
• sugar
• Nutmeg, freshly grated

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Instructions

1. Thaw and drain the spinach, Thaw, rinse and pat dry the cod. Drain and drain the chickpeas. Wash the coriander, shake dry, pluck the leaves, chop and set aside. Peel the shallots and cut into fine cubes. Crush the coriander seeds with a little coarse salt in a mortar. Then season the fish fillets all over with the coriander and salt spice.
2. Heat 1 tablespoon of oil in a saucepan and sauté the shallots over medium heat. Then add the spinach and let it cook for about 5 minutes.
3. Fry the cod in a pan in the remaining oil for about 3 to 4 minutes on each side.
4. Mix yogurt, lemon juice, mustard and a little salt into a dip and add a little sugar to taste.
5. Now mix the chickpeas with the spinach and heat, season with salt, pepper and nutmeg.
6. Place the cod on the bed of spinach and chickpeas, sprinkle with the chopped coriander and add a tablespoon of yoghurt dip to each plate. Serve immediately.