Save to your scrapbook
Tomato cod with minted potato crush
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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:
This recipe was first published in March 2016.