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No.1 Icelandic Cod Loin MSC260g
260gItem price
£6.75Price per unit
£25.97/kgA quick and fabulous fish dish with a twist. The cod is chunky and tender, and the ginger and chilli gives the veg a delicious zing.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Place a large sheet of foil on a baking tray and sit the cod on top. Drizzle over the rice wine, ½ tbsp soy and the crushed garlic. Massage the dressing into the fish and tightly seal the foil parcel. Bake in the oven for 12 minutes, or until the fish is opaque and cooked through.
Meanwhile, place a large pan over a high heat. Add the spinach and toss it every now and again, until wilted. Drain in a sieve, squeezing out any excess liquid.
Cut the salad onion into 4cm lengths, then into very thin slivers. Do the same with the ginger and chilli, slicing it into very fine slivers. Dilute the remaining 1½ tbsp soy sauce with 1½ tbsp boiling water.
Arrange the spinach on a serving dish. Top with the cod and any cooking juices. Heat the sunfl ower oil in a pan set over a high heat. Pile up the salad onion, ginger and chilli, placing a heap on each piece of cod. When the oil is extremely hot, almost smoking, pour it over the onion, ginger, chilli and fish so that it sizzles. Pour over the diluted soy sauce and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,079kJ/ 258kcals |
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Fat | 12.7g |
Saturated Fat | 1.5g |
Carbohydrates | 6.4g |
Sugars | 5.1g |
Fibre | 3.7g |
Protein | 29.4g |
Salt | 2.5g |
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£10.75/kg0 added
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£1.60Price per unit
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23p/100ml