Spiralised Potato Wrapped Cod with Herbs Recipe
- Prep in:
- 5 mins
- Cook in:
- 25 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 391 | 19% |
| Fat 8.6g | 12% |
| Sat Fat 1.3g | 6% |
| Salt 1.3g | 6% |
| Sugar 4.2g | 4% |
Method
Get creative with your spuds and ready to impress with this delicious Spiralised Potato Wrapped Cod recipe. A dish with great taste, presentation and a touch of class!
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6
- Cut each fish fillet in two through the middle so you have a top and a bottom piece
- Mix the herbs and olives together and divide between the fish, making sandwiches
- Wrap each one with ‘spiralised’ potato, as if you were tying string around it and season well. Transfer to a baking tray and spray with cooking oil spray. Cook in the oven for 20 minutes, until the potato is golden
- Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to sit.
- Remove the fish from the oven and serve with the salad
Ingredients
250g Maris Piper potatoes spiralised thinly
4 x 140g skinless thick cod fillets
4 tablespoons freshly chopped chives
3 teaspoons freshly chopped dill
3 teaspoons freshly chopped mint
4 teaspoons fresh lemon thyme leaves
2 teaspoons black olives, chopped
Cooking oil spray
For the salad:
2 medium tomatoes, sliced
1 shallot, peeled and finely chopped
2 tablespoons freshly chopped parsley
1 tablespoon olive oil
1 teaspoon balsamic vinegar
