Warm Spiced Cod Niçoise
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 thick cod or coley fillets, skinned, thickly sliced (2 ounces each)
3/4 pound new potatoes, thick sliced
6 ounces fine green beans, halved
6 ounces cherry tomatoes
1 red onion, cut into wedges
2 tablespoons butter, melted
1 teaspoon crushed chiles
4 tablespoons low-fat Caesar dressing
1 tablespoon fresh chopped chives
- Cook the potatoes in boiling salted water for 8 minutes, add the fine green beans and cook for a further 2 minutes. Drain and spoon into a bowl. Add the tomatoes and red onion.
- Brush the fish with a little melted butter, sprinkle with the sea salt and crushed chiles. Cook under a hot broiler for 4 to 5 minutes.
- Add a little water to the Caesar dressing. Add three quarters of the dressing to the vegetables and toss to coat.
- Serve the vegetables topped with the fish and drizzle over the remaining dressing. Garnish with the chives.
Makes 4 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.