Milk-poached cod with parsley & jalapeño pesto

Name: Milk-poached cod with parsley & jalapeño pesto
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 250 g miniature potatoes; 175 g tenderstem broccoli spears; 260 g Waitrose 1 Icelandic Cod Loin, halved; 200 ml semi skimmed milk; 25 g curly leaf parsley; 10 g drained jalapeño peppers from a jar; 20 g Parmigiano Reggiano, grated; 10 g butter

This light fish supper packs a punch with a spicy herb pesto!

5 out of 5 stars(2) Rate this recipe

Gluten freeHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins

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.

Ingredients

250g miniature potatoes
175g tenderstem broccoli spears
260g Waitrose 1 Icelandic Cod Loin, halved
200ml semi skimmed milk
25g curly leaf parsley
10g drained jalapeño peppers from a jar
20g Parmigiano Reggiano, grated
10g butter

Method

Cut the potatoes into two or three pieces, depending on size. Cook in boiling, lightly salted water for 10 minutes, or until tender. With 3 minutes to go, add the broccoli to the pan and cook until tender.
Meanwhile, put the fish in a small frying pan with the milk. Bring to a simmer and cook very gently for 6-8 minutes until the fish is cooked through (white and opaque). Discard any thick stalks from the parsley, then finely chop the leaves with the peppers on a board. Mix in a bowl with the cheese and some seasoning.
Drain the fish and place on a plate and keep warm. Boil the milk in the pan until reduced to 2-3 tbsp. Add to the parsley mixture and stir well. Drain the potatoes and broccoli, return to the pan and dot with the butter, shaking the pan until the butter melts. Spoon onto serving plates and top with the fish and parsley ‘pesto’.