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Thai Spiced Cod Salad

Health conscious diners, here's a recipe for you! After recently joining a rather well known point-based diet plan (ahem), we're now on a health kick! So as well as our more naughty delectable delights, we're going to start posting low-fat, tasty options in the run up to summer.

cod fillet - green curry paste - courgettes - peppers - olive oil - coriander - salad leaves with beetroot - garlic - mustard - white wine vinegar - salt - pepper

Start by roasting off the courgettes and peppers (we used baby ones, but normal size is just as good!), in 1 tablespoon of olive oil at your ovens highest setting (gas mark 9/240c), for 10-15 minutes until charred and cooked through, then remove.

While the veggies cool slightly, put the fish into baking parchment with 1 teaspoon of green Thai curry paste, then seal all sides to cook en papillote for approximately 8 minutes, until the fillet flakes away.

Put the vegetables into a bowl with a handful of chopped coriander, half a bag of salad leaves, and a dressing made from 1 teaspoon of mustard, a splash of white wine vinegar and 1 crushed garlic clove, then season to taste with salt and pepper.

Either flake the fish in to the salad to share or plate up separately, with another crack of black pepper, and more coriander to garnish (if you love it as much as us!), and just in case you were wondering... this entire dish is a mere 7 points!