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Garnish & Go cod with herb butter
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2 x 150g prime cod loin portions (from the fish counter)
2 discs Garnish & Go Herb Butter (from the fish counter)
2 Garnish & Go Lemon Slices (from the fish counter)
2 sprigs Garnish & Go Flat Leaf Parsley (from the fish counter)
250g small new potatoes
1 courgette, very thinly sliced lengthways
4 salad onions
1 tbsp olive oil
1. Preheat the oven to 190°C, gas mark 5. Place the bags with cod fillets, herb butter, lemon slices and parsley on a baking sheet. Bake for 20 minutes until the fish is cooked through and flakes easily.
2. Meanwhile, cook the new potatoes in a pan of boiling water for 12 minutes. Add the courgettes to the pan and cook for a further 2–3 minutes until all the vegetables are tender.
3. Drain the vegetables and return the potatoes to the pan, leaving the courgettes aside in the colander. Using a fork, lightly break up the potatoes. Add the salad onions, olive oil and courgettes to the pan and lightly toss together.
4. Carefully snip open the Garnish & Go bags and transfer the garnished fish to 2 plates. Serve with the vegetables, spooning over the herby, buttery juices from the bag. Eat straight away.
Try other combinations of fish and Garnish & Go flavoured butters — the Fennel Butter is fabulous with seabass, and try the Lemon & Pepper Butter with flat fish such as plaice.
Typical values per serving: