Ingredients

Cod loins

  • 2 x Sainsbury's Taste the Difference cod loins
  • 250g baby potatoes, sliced
  • 1 red pepper, cut into wedges
  • 1 yellow pepper, cut into wedges
  • 1 small courgette, cut into chunky slices
  • 2 tbsp grated Parmesan
  • 1 small red onion, cut into wedges
  • 1/2 lemon, cut into 2 wedges
  • 1 sprig rosemary
  • 2 tbsp olive oil

Salsa

  • 2 large vine tomatoes, deseeded & finely diced
  • 4 tbsp olive oil
  • Juice of ½ lemon
  • 1 clove of garlic, finely chopped
  • 3 black olives, chopped
  • 1 tsp red chilli, finely diced
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh mint, chopped

Method

  1. 1

    Half an hour before serving make the tomato and herb salsa by combining all the ingredients then put to one side.

  2. 2

    Preheat the oven to 200°C/180°C fan/gas 6.

  3. 3

    In a frying pan on a medium heat, stir fry the potatoes for 4-5 minutes in 2 tbsp olive oil, add the vegetables and fry for 2-3 minutes to give them some colour then transfer to a baking dish.

  4. 4

    Place the cod loins on top of the potatoes and vegetables, put the sprig of rosemary on top then finish with a sprinkle of Parmesan and a drizzle of olive oil. Bake in the oven for 15-20 minutes.

  5. 5

    Just before serving, the sauce can be warmed through or served cold. Divide the cod, potatoes and vegetables between two plates and spoon the salsa on top. Add a lemon wedge to each plate to serve.

All information is provided by Young's Seafood Limited.

Nutritional Details

Each serving provides
  • Energy 2462kj 588kcal 29%
  • Fat 32.4g 46%
  • Saturates 6.1g 31%
  • Sugars 13.0g 14%
  • Salt 0.61g 10%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

32.1g carbohydrate 7.2g fibre 38.9g protein

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