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Roasted Cod

Roasted Cod

Roasted Cod

With Mini Roast Potatoes & Tomato and Samphire Salsa

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We love goodCod With Potatoes & Samphire Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Sulphites

•Fish

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

125

Baby Plum Tomatoes

1

Red Onion

1

Garlic Clove**

12

Red Wine Vinegar

(Contains: Sulphites)

2

Cod Fillets

(Contains: Fish)

1

Dukkah Mix

40

Samphire

Nutritional information

Energy (kcal)331 kcal

Energy (kJ)1385 kJ

Fat5 g

of which saturates1 g

Carbohydrate49 g

of which sugars8 g

Protein27 g

Salt0.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Chopping Board

•Knife

Instructions

Start Your Potatoes

1

Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Pop the potatoes on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread them out in a single layer. Roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.

Prep

2

Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Start the Salsa

3

Heat a splash of oil in a medium saucepan over a medium high heat. When hot, add the sliced onion, garlic, vinegar and a pinch of sugar. Place a lid on the pan. Cook gently until the onions are really nice and soft, 10 mins. Add a splash of water to help soften the onions. Stir occasionally, ensuring the onions don't stick to the bottom of the pan.

Cook the Cod

4

Put the cod fillets on a lined baking tray. Season the cod with salt and pepper. Coat the top of the cod with the dukkah. IMPORTANT: Wash your hands after handling raw fish. Drizzle the cod with oil and roast on the middle shelf for 7-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finish the Salsa

5

Next add the halved tomatoes and samphire to the pan with the onion. Cook until they start to soften and break down, 3-4 mins. Take off the heat and set aside until ready to serve.

Serve

6

Share the potatoes between your plates and top with the roasted cod. Spoon the salsa on the side. Enjoy!

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