Seared cod loin with potato salad
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Skinless, boneless cod loin is perfect for a simple meal - whatever the weather!
Ingredients
New potatoes, raw
400 g, scrubbed and thickly sliced
Vinegar, All Types
1 tablespoon(s), use red wine
Olive Oil
2 teaspoon(s)
Onion
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
Salt
1 pinch, and black pepper freshly ground
Instructions
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.
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