Chef's Special with Tonia Buxton, author of Eat Greek for a Week

A qualified nutritionist, Tonia Buxton takes a new approach to Greek cooking.

With over 50 recipes from Tzatiki to Souvlaki, this book provides seven-day eating plans, which are tailored specifically to help the body to deal with some of the issues we face across society today. This recipe is super-easy and tastes wonderful. The spices with the chickpeas and spinach just perfect this dish. If you want you can use any other firm white fish instead of cod.

Ready in 35 minutes

2 x 175g cod fillets
4 tbsp natural Greek yogurt
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric

For the mash 

2 tbsp olive oil
A pinch of dried red chilli flakes
2 cloves of garlic, crushed
Zest and juice of 1 lemon
400g can chickpeas, rinsed and drained
50g baby spinach leaves

Sea salt and freshly ground black pepper Wipe the fish and place on a clean plate. Mix half the yogurt and spices together, season with a little salt then coat the fish completely. Leave to marinate for 15 minutes. Meanwhile, heat the oil in a wok or frying pan and gently cook the chilli flakes and garlic for one minute, then add the lemon, black pepper and chickpeas. When the chickpeas are hot, switch off the heat.

Preheat the grill to medium-high and line a grill pan with foil. Transfer the cod to the grill pan and cook for 4–5 minutes or until the fish flakes easily.

Turn the heat back on under the chickpeas, mash to break up a little, then add the spinach, fold through and cook for one to two minutes, just enough to wilt the leaves.

Stir in the yogurt, divide between two plates and top with the spiced cod.