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Peri Peri Breaded Cod

Peri Peri Breaded Cod

with Wedges and Zesty Salad

Family
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We love good Breaded Cod and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenFishEggCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

1 unit(s)

Lemon

30 grams

Panko Breadcrumbs

(ContainsGluten)

½ pot(s)

Peri Peri Seasoning

2 unit(s)

Cod

(ContainsFish)

1 sachet

Mayonnaise

(ContainsEgg)

1 sachet

Honey

1 punnet(s)

Premium Tomatoes

1 bag(s)

Baby Leaves

1 sachet

Ketchup

(ContainsCelery)

Not included in your delivery

1.5 tbsp

Olive Oil

1 tbsp

Olive Oil*

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2665 kJ
Energy (kcal)637 kcal
Fat25.0 g
of which saturates3.0 g
Carbohydrate73 g
of which sugars17.0 g
Protein29 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel). Pop them on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden brown, 30-35 mins. Turn halfway through cooking.

2

While the potatoes cook, zest and halve the lemon. Put the panko breadcrumbs in a small bowl. Add the lemon zest and mix together until evenly combined. Stir in the peri peri seasoning (add less if you don’t like heat) and a pinch of salt and pepper. Pour in the oil (see ingredients for amount). Mix together until everything is thoroughly coated in the olive oil and the mixture is quite moist.

3

Line another baking tray with baking paper and lay the cod fillets on top, skin-side down. Put a tsp of mayonnaise on each cod fillet and spread out to coat it. Discard any remaining mayonnaise. Spoon the crumbs onto the the fish fillets as evenly as you can and press down so they stick onto the tops.

4

When the wedges have been in your oven for 20 mins, move them to the middle shelf of your oven and put the fish on the top shelf to bake until the crumbs are golden and the fish is cooked, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

5

Meanwhile, squeeze the lemon juice into a large bowl and add the honey, olive oil (see ingredients for amount) and a pinch of salt and pepper. Halve the tomatoes, pop them in the bowl with the dressing and add the salad leaves, gently toss together. Leave to one side.

6

When the fish is ready, it's time to dish up! Carefully remove the fish from the tray and place onto your plates, share out the wedges and serve the salad on the side. Add a dollop of ketchup. Enjoy!