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Cod with soy greens & coconut rice
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350g cod loin
2 tbsp milk
2 tbsp reduced salt
2 tsp clear honey
230g pack asparagus, trimmed
1 pak choi, quartered lengthways
250g pack Tilda Coconut Steamed Basmati Rice
1. Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for 8-10 minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.
2. Cook the asparagus in boiling water for 3 minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further 2 minutes. Drain well.
3. Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing.
1 of your 5 a day
low in fat
Typical values per serving:
This recipe was first published in July 2017.