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Cod with garden salad
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240g pack Waitrose Cod Fillets
100g pack Waitrose Asparagus Tips, each cut into 3
75g trimmed fine green beans, each cut into 3
80g pack fresh garden peas
75g frozen broad beans
½ x 75g pack Waitrose Pea Shoots
50g radishes, trimmed and sliced
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
½ tsp English mustard
1. Preheat the oven to 200°C, gas mark 6. Place the cod in a small greased baking tray and bake for 15 minutes.
2. Meanwhile, cook the asparagus, green beans, peas and broad beans in boiling water for 3 minutes. Drain and cool under cold water. Mix with the pea shoots and radishes.
3. Whisk the oil, vinegar and mustard together. Season with a little salt and black pepper, then toss into the vegetable mixture. Top with the fish and serve.
2 of your 5 a day
low in fat
Typical values per serving:
This recipe was first published in June 2017.