January is typically the time that many of us start, or restart, a new routine: we pledge to pepper our days with nourishing food, exercise and some of us even ditch the wine in favor of something a little more wholesome.
I am very sure I am going to ditch my diet by January 15th but these 15 days I need to remove all that extra I have gained during Christmas Holidays.
Also I can leave the oil but I can not live without my spices. I can still eat healthy without giving up on my taste buds.
Ingredients
- 1 medium potato sliced into 5 mm thick rounds
- 1 onion thinly sliced
- 1 tbsp Vindaloo spice
- 1 tbsp olive oil
- 2 green thai chilies, (cut them into tiny pieces and keep the seeds on)
- 1 red pepper, quartered, deseeded and sliced
- 2 large tomatoes roughly chopped
- 1 tsp white vinegar
- 2 garlic cloves minced
- 2 skinless boneless cod lions
- 25 gm cheddar, finely grated
Method
Step 1
Cook the potatoes and onions in boiling water for 5-7 mins. Add some salt while boiling them. Drain them and add 1/2 tsp of Vindaloo spice.
Step 2
Heat oil in a pan and cook the pepper cover for 5 mins. Add tomato, vinegar, green chilies, garlic and cook for 8-10 mins more uncovered until tomatoes have softened. you don't want this to be too wet.
Step 3
heat the oven to 200 c. Lay the cod loins in a shallow ovenproof dish. Spread some salt and 1 tbsp Vindaloo spice as a rub. Spoon over the tomato mixture. Then add potato onion mixture, in even layers. Sprinkle over the cheese. bake for 30 mins until the cheese is golden and fish is flaking moist. Serve with some spinach on side.