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Tomato cod with minted potato crush
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Serves: 2
260g pack 2 Waitrose Skinless, Boneless Cod Fillets
1 tbsp sun dried tomato paste
150g frozen peas, defrosted
75g frozen broad beans, defrosted
300g pack Waitrose Potato Crush With Grain Mustard (selected stores)
1 tbsp chopped mint
1. Preheat the oven to 200°C, gas mark 6.
2. Mix the cod and tomato paste together coating the fillets evenly. Place the cod on a small baking tray and roast for 15 minutes, or until just cooked through.
3. Meanwhile, cook the peas and broad beans in boiling water for 3 minutes. Drain and return to the pan. Crush gently with a potato masher. Heat the potato crush according to the pack instructions, and mix into the peas with the mint. Serve the cod with the minted potato crush.
1 of your 5 a day
low in saturated fat
Typical values per serving:
Energy |
1,566kJ 373kcals |
---|---|
Fat | 14.3g |
Saturated Fat | 4g |
Carbohydrate | 28.2g |
Sugars | 3g |
Protein | 32.8g |
Salt | 1.6g |
Fibre | 9.3g |
This recipe was first published in Thu Mar 17 10:11:00 GMT 2016.
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