Cod with Persian yoghurt topping
45 min.
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Cod with Persian yoghurt topping

    Marinated shallots
  • Pour the vinegar over the dried onion slices, then let stand for at least 24 hours, ideally longer.
  • Place the marinated shallots, yoghurt, butter, salt and dill in a small food processor. Blitz until smooth and creamy. Top each piece of cod with a large tablespoon of the yoghurt marinade and bake at 160°C for approx. 10-12 min.
  • Tips
  • Sun-dried shallots can be purchased in ethnic markets. You can also substitute the sun-dried shallots with ¼ of a brown onion. Make a large batch of marinated onion slices and use them in other types of dips and dressings. It is a good idea to make a larger portion of the yoghurt marinade so the blender has more to work with.
  • Melt the butter when the onion slices have marinated in the vinegar for least 24 hours.
  • Use a small food processor or make a larger portion in a larger blender.
  • Blitz until smooth and creamy.
  • Spread the cream on the cod, then bake until flaky.