Photo of Seared cod loin with potato salad by WW

Seared cod loin with potato salad

Points® value
Total Time
30 min
5 min
25 min
Skinless, boneless cod loin is perfect for a simple meal - whatever the weather!


New potatoes, raw

400 g, scrubbed and thickly sliced

Vinegar, All Types

1 tablespoon(s), use red wine

Olive Oil

2 teaspoon(s)


½ medium, finely chopped

Capers, in Brine

1 tablespoon(s), drained

Calorie controlled cooking spray

5 spray(s)

Cod, raw

300 g, 2 x 150g loins


1 pinch, and black pepper freshly ground


  1. Cook the potatoes in lightly salted boiling water for 10-15 minutes, until tender.
  2. 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.
  3. 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.
  4. 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.