LEMON PEPPER COD, CRISP CHARLOTTE POTATOES & PEA SHOOTS

serves 2 | Prepare 5 mins | Cook 35 mins

250g baby new potatoes, halved or quartered lengthways • 1 tbsp essential Sunflower Oil • ½ x 170g pot tartare sauce • 260g Icelandic cod loin, halved • 2 tbsp Cooks’ Ingredients Lemon & Pepper Crust • ½ x 80g bag pea shoots • 1 Cooks’ Ingredients Unwaxed Lemon

METHOD - STEP 1

Preheat the oven to 220°C, gas mark 7. Put the potatoes and oil into a roasting tin, season, then roast on the top shelf of the oven for 20 minutes until tender and golden in places. Meanwhile, spread ½ tbsp tartare sauce over the top of each piece of cod and scatter each with the crust.

METHOD - STEP 2

Push the potatoes to the sides of the roasting tin, then sit the fish in the middle, spacing the fi llets as far apart as possible. Roast for 15 minutes, until the fish is opaque and just cooked through, the crumbs are golden and the potatoes very crisp. Dress the pea shoots with a squeeze of lemon juice, then stir 1-2 tsp more juice into the remaining tartare sauce to loosen it. Spoon a heaped tablespoon of the sauce onto warmed plates, top with the fish and serve with the pea shoots and potatoes on the side.

NUTRITIONAL INFO

Per serving 2208kJ • 529kcals • 30g fat • 2.6g saturated fat • 34g carbohydrate • 3.5g sugars • 3.8g fi bre • 28g protein • 2.1g salt

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