Recipes
Roasted cod with lemon butter sauce
Roasting is a no-fuss way to cook fish. Rest the fillet on top of lemon slices or fresh herbs so it doesn’t stick to the baking tray
Roasting is a no-fuss way to cook fish. Rest the fillet on top of lemon slices or fresh herbs so it doesn’t stick to the baking tray
Cook: 45 Mins
Serves: 2
Price: £3.02 per serving
Nutritional Information
Each 411g serving contains
Energy
2252kj
33.3kcal
2252kj
33.3kcal
48%
Fat
14.0g
14.0g
Med
70%
70%
Saturates
7.4g
7.4g
Med
8%
8%
Sugars
0.49g
0.49g
Low
8%
8%
Salt
538g
538g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
548kj/131kcal
Typical energy values per 100g:
548kj/131kcal
Ingredients
260g pack Extra Special Cod Loin
1 lemon, sliced
2 tbsp rapeseed oil
A few sprigs thyme
1 medium sweet potato, peeled and cut into chunks
2tbsp lemon juice
4tbsp white wine
70g cold butter, cut into cubes
1tsp chopped fresh chives (optional)
150g Asda Mild Tender Baby Spinach
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.
2
Put the sweet potato into a roasting tin and drizzle with 1 tbsp of the oil. Toss to coat and roast for 40mins, stirring half way through.
3
Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.
4
Brush both sides of the cod with oil, season with black pepper and put on top of the lemon slices. Top the fish with thyme sprigs.
5
Put in the oven and cook for 12-15mins, until just firm to the touch in the centre and begins to flake away easily.
6
Meanwhile, put the lemon juice and wine into a small saucepan. Season with black pepper and bring to a simmer. Cook until reduced by half, this will take about 5mins.
7
Turn off the heat and gradually add in the cold butter, a few cubes at a time. Stir until melted and add the chives (if using). Keep warm until needed.
8
Steam the spinach according to pack instructions.
9
Divide the sweet potatoes and spinach between 2 plates. Remove the thyme sprigs from the top of the cod and put a piece of fish on each.
10
Spoon over the warm sauce and top with lemon slices from the tray if you’d like.