Herby crumbed cod & warm potato salad
3
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Ciabatta Bread
100 g
Mint, Fresh
1 tablespoon(s)
Basil, fresh
1 tablespoon(s)
Parsley, fresh
1 tablespoon(s)
Lemon
½ zest(s) of 1
Cod, raw
720 g
Olive Oil
1 tablespoon(s)
New potatoes, raw
600 g, cut in half
Peas, fresh or frozen
100 g
Spring Onions
3 medium, sliced
Lemon Juice, Fresh
1 tablespoon(s)
Wholegrain Mustard
1 teaspoon(s), heaped
Parsley, fresh
1 tablespoon(s)
Garlic
1 clove(s)
Instructions
1
Pre-heat the oven to 200C, 180C Fan, Gas 6. Tear the ciabatta into chunks and blitz quickly in a food processor until you have rough crumbs. Add the herbs, garlic, lemon zest, olive oil and plenty of salt and pepper. Pulse again to combine and set aside. Season the fish and place on a foil lined baking tray. Top each piece of fish with the crumb mixture, patting it down to form a crust, and bake for 12 minutes, or until the fish is opaque and flakes easily.
2
Meanwhile, cook the potatoes in salted water for 12 minutes. Remove the lid, add the peas, and cook for a further 4 minutes. Drain and immediately rinse in cold water to stop the cooking process. Leave to drain for a further 5 mins. Combine the mustard with the lemon juice. Toss the potatoes and peas with the mustard dressing, spring onions and parsley. Serve alongside the fish.
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