Looking for a tasty midweek dinner option? Try cooking up our Mexican Spiced Cod in just 20 minutes for a balanced and tasty dinnertime.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sweet Potato Fries
a) Preheat your oven to 210°C.b) Pop the sweet potato fries on a large baking tray in a single layer.c) Drizzle with oil sand season with salt and pepper.d) Roast on the top shelf of your oven until golden, 18-20 mins. Turn halfway through cooking.
a) Peel and grate the garlic (or use a garlic press).b) Trim the green beans then chop in half.c) Zest and halve the lime.
a) In a small bowl mix the mayonnaise, half the lime zest and half the lime juice.b) Stir well and set aside.
a) Line a baking tray with parchment paper.b) Put the cod on the tray, drizzle over a little oil and season with salt and pepper.c) Evenly coat the top of the cod with the Mexican spice.d) Bake the fish on the middle shelf of your oven until cooked through, 7-9 mins.e) IMPORTANT: The fish is cooked when opaque in the middle.
a) Meanwhile, heat a splash of oil in medium sized frying pan on a high heat.b) When hot add the beansc) Cook until the beans start to char, 2-3 mins.d) Add a splash of water, cover the pan with a lid or some tin foil and cook until the beans are tender, 2-3 more mins.e) Stir in the garlic and remaining lime zest and cook for 1 minute.f) Remove from the heat.
a) Share the beans between your plates.b) Serve the sweet potato chips on the side.c) Place the fish on top of the beans.d) Serve with the lime mayo.e) Enjoy!