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  • Tandoori-flavored cod
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    with Potato and Ginger Croquettes and Baked Tomatoes
    By Andreas Viestad

    Tandoori-flavored cod

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    Servings: 4


    • 1

      For the tomatoes: With the tip of a sharp knife, cut away the stems from the tomatoes and push a sugar cube into each. With the tip of the knife, prick three small holes into the skins, and stick 1 clove and 1 star anise into each tomato. Place the tomatoes in an ovenproof dish and bake in the oven at 350?F (175?C) for 1 hour 30 minutes, and then reduce the heat to 210?F (100?C) and continue to bake for another 2 hours.

    • 2

      For the croquettes: In a bowl, combine the potatoes, ginger, flour, fennel seeds, salt and pepper and mix thoroughly. Using a large spatula, shape the mixture into patties. In a pan over a medium heat, melt the butter. Fry the croquettes for 5-7 minutes on each side until golden and cooked through.

    • 3

      For the fish: If you want a firmer-fleshed fish, soak it in ice water for 15 minutes or more. Dry with kitchen towel. Spread the tandoori spice mixture onto a plate. Dip the cod fillets into the spice mixture until covered on one side. Brush a non-stick pan with butter and place over a medium-high heat. Fry the fish skin-side down for 4½ minutes. Turn it over and cook for another 2 minutes.

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