Baked cod with pea & potato mash
It just wouldn’t be Friday without a fish supper – and the addition of smoky chorizo takes this simple dish to a whole new level
1 medium, cut into wedges
150 g, diced
180 g, on the vine
4 fillet(s), medium, skinless fillets
Dry white wine
400 g, Maris Piper, diced
Peas, frozen, boiled
Low Fat Spread
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lemon wedges, chorizo and tomatoes in a roasting tin and bake for 10 minutes.
- Add the cod fillets to the tin and pour over the wine. Season well, then tightly cover the tray with kitchen foil. Steam-bake for 10 minutes, until the fish is cooked through.
- Meanwhile, bring a large pan of water to a boil, add the potatoes and cook for 5 minutes, then add the peas and boil for a further 5 minutes. Drain, then return the peas and potatoes to the pan and mash with the milk and spread. Season to taste.
- Serve the cod with the mash, tomatoes, chorizo and lemon.