Crumbed cod with warm potato salad
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Forget fish and chips – this healthier fish supper uses fresh herbs, lemon and garlic for a super-fresh tasting meal.
Ingredients
Ciabatta Bread
100 g
Mint, Fresh
1 tablespoon(s), chopped
Basil, fresh
1 tablespoon(s), chopped
Parsley, fresh
1 tablespoon(s), chopped
Garlic
1 clove(s), minced
Lemon
½ zest(s) of 1
Olive Oil
1 tablespoon(s)
New potatoes, raw
600 g
Peas, fresh or frozen
100 g
Cod, raw
720 g, 4 x 180g fillets
Spring Onions
3 medium, trimmed and sliced on the diagonal
Parsley, fresh
1 tablespoon(s), chopped
Wholegrain Mustard
1 tablespoon(s), level
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Tear the ciabatta into chunks and blitz in a food processor until you have coarse crumbs. Add the herbs, garlic, lemon zest and oil. Season to taste. Pulse to combine and set aside.
2
Meanwhile, put the potatoes in a large pan of water, bring to the boil and cook for 12 minutes. Add the peas, and cook for a further 4 minutes. Drain and set aside.
3
Meanwhile, season the fish to taste and put on a foil-lined baking tray. Top each piece with a quarter of the crumb mixture, patting it down to form a crust. Bake for 12 minutes, or until the fish is opaque and flakes easily.Meanwhile, season the fish to taste and put on a foil-lined baking tray. Top each piece with a quarter of the crumb mixture, patting it down to form a crust. Bake for 12 minutes, or until the fish is opaque and flakes easily.
4
Put the potatoes, peas, spring onions and parsley in a large salad bowl. Whisk together the mustard and lemon juice and drizzle over the potato mixture. Toss to combine and serve alongside the fish.
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