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Steamed cod with stir-fry vegetables
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2 frozen icelandic cod fillets, defrosted
1 lime, juice
1 tsp toasted sesame oil
½ tsp caster sugar
1 tbsp shredded fresh root ginger
2 tsp vegetable oil
1 garlic clove, chopped
300g bag essential Waitrose vegetable stir-fry
1 tbsp soy sauce
1. Preheat the oven to 200˚C, gas mark 6. Pat the cod fillets dry and place them in a small roasting tin where they fit snugly. Combine the lime juice, sesame oil, sugar and half the ginger, then spoon over the fish. Season and cover the tin tightly with foil. Set aside for 5 minutes, then bake for 15 minutes, until the fish is cooked all the way through.
2. Meanwhile, heat the oil in a wok or large frying pan and fry the garlic and remaining ginger for a few seconds, until they release their aroma. Toss in the stir-fry vegetables and soy sauce and cook, stirring, for 2-3 minutes. Serve with the cod and rice or egg noodles, if liked.
Typical values per serving:
This recipe was first published in August 2011.