1.2 kg Nutaaq® cod fillet with skin
100 g masala curry paste
500 ml yoghurt
10 corn cobs
50 g chilli flakes
½ bunch mint
100 g butter
Defrost the Nutaaq® cod and drain thoroughly.
Mix the curry paste with the yoghurt and some lemon zest and coat the cod fillet with it.
Leave it to marinate in the fridge over night.
Mix the soft butter with the chili flakes, lime zest and chopped mint and season with salt and pepper.
Brush the corn cobs with the softened butter and wrap in aluminum foil.
Grill the corn for 30 minutes (lid down), unwrap it and brush with the remaining butter.
Add the cod to the grill after 15 minutes and when cooked, serve with corn cobs.