Seared cod loin with potato salad
New potatoes, raw
400 g, scrubbed and thickly sliced
Vinegar, All Types
1 tablespoons, use red wine
½ medium, finely chopped
Capers, in Brine
1 tablespoons, drained
Calorie controlled cooking spray
300 g, 2 x 150g loins
1 pinch, and black pepper freshly ground
- Cook the potatoes in lightly salted boiling water for 10-15 minutes, until tender.
- Whilst the potatoes are cooking, put the vinegar into a large bowl with the olive oil, onion and capers. Drain the cooked potatoes and add them to the bowl, tossing gently to coat in the dressing.
- Heat a non-stick frying pan and spray with calorie controlled cooking spray. Add the pieces of cod and cook over a medium-high heat for 6 minutes, turning once. Allow the fish to rest for a minute or two.
- Share the potato salad equally between 2 serving plates and place a piece of fish on top of each portion. Season with a little salt and pepper, then serve.