- 250-275g Cod Fillet
- 2 tbsp Waitrose Lemon Infused Olive Oil
- A sprig of rosemary
- Freshly ground black pepper
Roasted Lemon and Rosemary Cod
- Preheat the oven to 200°C, gas mark 6. Take a 250-275g Select Farm Cod Fillet and place on to a baking sheet.
- Drizzle with 2 tbsp Waitrose Lemon Infused Olive Oil, scatter over the chopped leaves of a sprig of rosemary and season generously with freshly ground black pepper. Bake for 15-20 minutes until just cooked and serve with potato wedges.
- Cooking time: 25 minutes
- Total time: 25 minutes
Typical values per serving:
Average user rating Based on 15 ratings
This recipe was first published in Fri Feb 01 00:00:00 GMT 2008.