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£20.77/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Season the fish lightly. Combine the watercress, fennel and salad onion in a bowl. Mix 1 tbsp of the olive oil, the tartare sauce, lime juice and a little seasoning in a small bowl.
Cook the peas in boiling water for 4-5 minutes. Drain thoroughly and return to the pan. Add the Boursin and crush using a potato masher until the cheese has melted into the peas and the consistency is mushy.
Heat the remaining oil in a frying pan and fry the cod for about 3-4 minutes on each side until cooked through, opaque and it flakes easily with a fork.
Briefly reheat the peas and transfer to plates with the salad. Lay the fish on top, then serve drizzled with the tartare dressing and lime wedges on the side.
For a lower-fat variation, replace the cream cheese in the crushed peas with a large spoonful of thick Greek yogurt and stir in a little chopped mint or chives.
Typical values per serving when made using specific products in recipe
Energy | 2,110kJ/ 506kcals |
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Fat | 29g |
Saturated Fat | 7.6g |
Carbohydrates | 21g |
Sugars | 13g |
Fibre | 9g |
Protein | 35g |
Salt | 1.1g |
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