Cod with soy greens & coconut rice


350g cod loin
2 tbsp milk
2 tbsp reduced salt
soy sauce
2 tsp clear honey
230g pack asparagus, trimmed
1 pak choi, quartered lengthways
250g pack Tilda Coconut Steamed Basmati Rice


1. Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for 8-10 minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.

2. Cook the asparagus in boiling water for 3 minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further 2 minutes. Drain well.

3. Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing. 

  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,796kJ
Fat 8.6g
Saturated Fat 4g
Carbohydrate 44g
Sugars 10.9g
Protein 42.9g
Salt 1.7g
Fibre 4.5g

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4 stars

Average user rating Based on 21 ratings

This recipe was first published in Thu Jul 06 09:37:00 BST 2017.