zoom Milk-poached cod with parsley & jalapeño pesto
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    Milk-poached cod with parsley & jalapeño pesto

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    Milk-poached cod with parsley & jalapeño pesto

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 20 minutes to 22 minutes 25 minutes

    Serves: 2


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


    1. 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.

    2. 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.

    3. 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’.

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