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%

Heat the oven to 200c.

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. Spray with cooking oil spray and put on a baking tray. 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 Rooster potato, spiralised thinly

4x 140g skinless thick cod fillets

4tbsp chopped chives

3tsp chopped dill

3tsp chopped mint

4tsp lemon thyme

2tsp chopped black olives

For the salad

2 medium tomatoes. Sliced

1 shallot, finely chopped

2tbsp chopped fresh parsley

1tbsp olive oil

1tsp balsamic vinegar

Salt and pepper

250g Rooster potato, spiralised thinly 4x 140g skinless thick cod fillets 4tbsp chopped chives 3tsp chopped dill 3tsp chopped mint 4tsp lemon thyme 2tsp chopped black olives For the salad 2 medium tomatoes. Sliced 1 shallot, finely chopped 2tbsp chopped fresh parsley 1tbsp olive oil 1tsp balsamic vinegar Salt and pepper

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