A quick fish dinner
This baked cod mid-week meal is easy, delicious and nutritious.
- Co-op cod fillets
- Co-op baby-leaf salad
- Co-op baby potatoes
- Co-op cherry tomatoes
- Olive oil & balsamic vinegar (for salad dressing)
- Salt & pepper to season
- Lemon juice
Put the baby potatoes into a pan of boiling water until soft (test with a fork). This should take around 12-15 minutes. An optional sprinkle of salt can be added to the boiling water.
Set your oven to 200c/180c fan/gas mark 6. Wrap some foil around a baking sheet and place the cod fillets on top of it before placing in the oven. Drizzle with olive oil and add a sprinkle of salt. Cook for 10-12 minutes depending on the thickness of the fillets. The fish should be juicy, moist and slightly golden on top.
Prepare your salad by chopping your baby tomatoes into halves and mixing with the salad leaves. Sprinkle on the olive oil and balsamic dressing to taste.
Season your baked cod with rock salt and freshly ground pepper, drizzle with a little olive oil, then place onto your plate. Serve with the warm baby potatoes and a helping of the tomato salad.