Cod fillets with crushed peas & watercress salad

Name: Cod fillets with crushed peas & watercress salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 260 g pack No.1 Icelandic Cod Loin; 80 g bag watercress; ½ small fennel bulb, thinly sliced; 1 continental salad onion, thinly sliced; 2 tbsp olive oil; 2½ tbsp tartare sauce; 1 lime, juice of ½, ½ cut into wedges; 250 g frozen Essential Garden Peas; 40 g Boursin Garlic & Herb Cheese

Cod and peas for summer plates. The peas are made with garlicky cheese and would make a great topping for crostini or to fold through pasta and prawns.

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HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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260g pack No.1 Icelandic Cod Loin
½ x 80g bag watercress
½ small fennel bulb, thinly sliced
1 continental salad onion, thinly sliced
2 tbsp olive oil
2½ tbsp tartare sauce
1 lime, juice of ½, ½ cut into wedges
250g frozen Essential Garden Peas
40g Boursin Garlic & Herb Cheese

Season the fish lightly. Combine the watercress, fennel and salad onion in a bowl. Mix 1 tbsp of the olive oil, the tartare sauce, lime juice and a little seasoning in a small bowl.
Cook the peas in boiling water for 4-5 minutes. Drain thoroughly and return to the pan. Add the Boursin and crush using a potato masher until the cheese has melted into the peas and the consistency is mushy.
Heat the remaining oil in a frying pan and fry the cod for about 3-4 minutes on each side until cooked through, opaque and it flakes easily with a fork.
Briefly reheat the peas and transfer to plates with the salad. Lay the fish on top, then serve drizzled with the tartare dressing and lime wedges on the side.

Cook’s tip

For a lower-fat variation, replace the cream cheese in the crushed peas with a large spoonful of thick Greek yogurt and stir in a little chopped mint or chives.

Typical values per serving when made using specific products in recipe