Spiralised Potato Wrapped Cod with Herbs Recipe

Spiralised Potato Wrapped Cod with Herbs
Prep in Prep in:
5 mins
Cook in Cook in:
25 mins
Serves 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! 

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6
  2. Cut each fish fillet in two through the middle so you have a top and a bottom piece
  3. Mix the herbs and olives together and divide between the fish, making sandwiches
  4. 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
  5. Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to sit.
  6. 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

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

250g Maris Piper potatoes spiralised thinly 4 x 140g skinless thick cod fillets 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

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