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    Sweet Chilli and Coriander Basted Cod

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    Sweet Chilli and Coriander Basted Cod

    Pure white Icelandic cod works well with the sweet and sour home-made chilli sauce.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 20g pack fresh coriander
    • 1 red chilli, deseeded and finely chopped
    • 2 tbsp extra virgin olive oil
    • Grated zest and juice of 1 lime
    • 1 tbsp clear honey
    • 2 tsp Bart Thai Fish Sauce
    • 250g Icelandic Prime Cod Fillet, skinned
    • 300g pack Waitrose Fresh to Wok Free Range Egg Noodles


    1. Preheat the oven to 220°C, gas mark 7. Roughly chop half of the coriander, reserving the rest to garnish. Mix with the chilli, olive oil, lime zest and juice, honey and fish sauce. Set aside.
    2. Cut the cod fillet in two. Arrange in a small roasting tin and pour over the chilli and coriander baste. Roast in the oven for 8-10 minutes, or until the cod is thoroughly cooked and opaque. Meanwhile, cook the noodles according to the instructions on the pack. Pile on to a dish and sit the cod on top, pouring any cooking juices over it. Garnish with the remaining coriander and serve immediately.

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