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Herb crumbed cod with potato, mint and pea salad

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Ingredients

For the cod

80 g g breadcrumbs breadcrumbs
fresh
50 g g grated parmesan grated parmesan
10 g g parsley parsley
roughly chopped
10 g g mint mint
finely chopped
1 lemons lemon
zest only
4 tsp tsp Dijon mustard Dijon mustard
4 - 200 g g cod fillets cod fillet

For the salad

750 g g new potato new potato
halved
130 g g frozen peas frozen peas
2 lettuces lettuce
sliced into 6 chunks
60 g g radishes radish
thinkly sliced
0.5 bunches bunch spring onions spring onion
finely shredded
10 g g parsley parsley
roughly chopped
10 g g mint mint
finely chopped
1 avocados avocado
sliced

For the dressing

1 lemons lemon
juice and zest
1 tbsp tbsp Dijon mustard Dijon mustard
1 tbsp tbsp Runny Honey Runny Honey
60 ml ml extra virgin olive oil extra virgin olive oil

Herb crumbed cod with potato, mint and pea salad

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0:30 min
(10)

Method

Preparation time: 0:40 min

For a healthier Good Friday feast, try this vibrant cod salad with classic flavour combinations.

1. Preheat the oven to 180ºC/160ºC fan/gas mark 4. Bring a pan of water to the boil and add the potatoes. Simmer for 10 minutes, drain then spread out onto a baking tray. Drizzle with oil and roast for 35-40 minutes.

2. Meanwhile, mix together the breadcrumbs, Parmesan, herbs and lemon zest with plenty of salt and pepper. Brush the mustard evenly over the cod, then firmly pat the breadcrumb mix all over the fish. Place the fillets on a non-stick baking tray and roast for 15-20 minutes, until flaky.

3. Cook the peas in boiling water for 3 minutes, then drain and rinse under cold water to cool. Shake off any remaining water, then toss with the remaining salad ingredients.

4. For the dressing, mix the lemon, mustard and honey together in a jug and slowly whisk in the oil until glossy and thick. Season to taste and toss through the salad.

5. To serve, divide the salad between bowls and finish with the fish and roasted potatoes.

Wine recommendations

Red Wine

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