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Photo of Crumbed cod with warm potato salad by WW

Crumbed cod with warm potato salad

7
Points® value
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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