Tandoori Cod With Almond Pilaf

INGREDIENTS (serves 2):

2 5oz fillets of cod
1 tablespoon tandoori spice mix (eg Sharwoods)
1 tablespoon lemon juice
1 tablespoon sunflower oil
2 large teaspoons thick natural yoghurt
Seasoning as required
5oz basmati rice
2oz flaked, blanched almonds

METHOD:

Mix together the yoghurt, lemon juice, oil and tandoori powder  until well blended,
add extra seasoning if required - use a little extra yoghurt or oil if it is very thick.
Now place the cod fillets in a small dish and coat with the marinade.
Refrigerate and turn once or twice for at least a couple of hours - longer if you want a more pronounced flavour.
Before cooking, shake off most of the excess mixture from the fish and bake in a hot oven (about 400şF) for approximately 15 minutes,
or grill under high for about seven minutes on each side, depending on the thickness of the fish.
Cook the rice as directed on the packet and fluff up, mixing in all the slivered almonds - a little lemon zest is also nice.
Serve each portion of cod on a bed of rice when crusty and cooked through.

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