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Macadamia-Crusted Cod, Freekeh Tabbouleh & Tandoori Squash

Ingredients – Serves 1

200g Cod fillet


  • 60g of macadamia nuts, toasted and crushed
  • Zest of 1 lemon
  • Chopped parsley
  • Salt
  • Pepper

Freekeh Tabbouleh:

  • 75g freekeh 
  • Chicken stock 100ml
  • ½ Red onion diced=60g
  • 1 clove of garlic sliced=15g
  • 1/2 tomato diced=40g
  • 1/4 cucumber diced=50g
  • Handful chopped parsley=1/10th
  • Chopped mint=1/10th
  • ½ lemon zest and juice

Tandoori Squash Puree

  • 1tbsp pomace oil
  • 100g squash, diced
  • 1/2 onion diced=60g
  • 1 cloves garlic=15g
  • 50ml white wine
  • 100ml chicken stock
  • 100ml coconut yoghurt
  • 1tbsp tandoori paste=15g


For the crust:

Combine all ingredients and set aside

For freekeh tabbouleh:

Cook the freekeh or quinoa in chicken stock, add the rest of the ingredients and chill in the fridge.

For tandoori squash puree:

  • Sweat the onion and garlic on olive oil for two minutes.
  • Add diced squash and get some colour on it.
  • Add tandoori paste, white wine and cook the alcohol off, that takes about a minute.
  • Add chicken stock and cook for 10 minutes or until squash is really soft.
  • Add coconut yoghurt and blend until smooth and set aside.

For the fish:

Pan-fry skin side down and finish in the oven, top with the crust for the last 5 minutes. Serve with tabbouleh and puree.

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Jan Cron – Kitchen Maverick

Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.

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