- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 1
- small red onion, thinly sliced
- 1/2 cup
- Compliments Red Wine Vinegar
- 125 mL
- 1 pkg
- frozen Compliments Cod Nuggets
- 454 g/18 pcs
- 3 tbsp
- canola oil
- 45 mL
- 3 cups
- thinly sliced white onion
- 750 mL
- 1
- red pepper, seeded and thinly sliced
- 1
- jalapeno pepper, seeded and thinly sliced
- 2
- cloves garlic, finely grated or chopped
- 1 tbsp
- finely grated fresh ginger
- 15 mL
- 2 tbsp
- Compliments Dijon Mustard
- 30 mL
- 1 tsp
- each salt and black pepper
- 5 mL
- 1 pkg
- Compliments Organic Baby Spinach (4 cups/1 L)
- 142 g
- 1
- lime
- 1/3 cup
- coarsely chopped Compliments Cilantro
- 75 mL
Directions
Step 1
Place the sliced red onions in a heatproof bowl or mason jar. Heat the vinegar plus ½ cup (125 mL) water in the microwave or on the stovetop until hot. Pour the hot liquid over the sliced onions to cover completely; set aside to quick-pickle a minimum of 20 min. (Tip: Quick-pickled onions can also be made ahead and stored in their pickling liquid in the fridge up to 2 weeks.)
Step 2
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper; arrange cod nuggets in a single layer. Bake until golden and crisp, turning over halfway through, approx. 18 min.
Step 3
Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the sliced white onion and cook, stirring often, until soft and lightly caramelized, about 20 min. Stir in the red and jalapeno peppers; cook until softened, about 5 min. Then stir in the garlic and ginger; cook 2 min. Mix in the mustard, salt, pepper. Finally, stir in the spinach until it is wilted, about 3 min. Cut the lime in half and squeeze the juice overtop. Turn off the heat; set aside.
Step 4
When the cod nuggets are finished baking, remove from oven, and break each one in half with a spatula or spoon. Add the cod pieces and half the cilantro to the pan mixture; mix well.
Step 5
Serve the bhorta on plates or a platter. Garnish with 1/3 cup (75 mL) of the reserved quick-pickled onions (removed from pickling liquid) and the remaining cilantro. (Note: There will be leftover pickled onions. Store in the fridge in the pickling liquid up to 2 weeks.) Enjoy!
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 380
- Fat:
- 20 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 39 g
- Fibre:
- 4 g
- Sugar:
- 5 g
- Cholesterol:
- 25 mg
- Protein:
- 13 g
- Sodium:
- 1240 mg
