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£1.18/100gBang-in-season British asparagus, Jersey Royals and mint lean into Med vibes with a smoky red pepper sauce, spiked with chilli. Want to speed things up? Use a jar of Pelagonia Aivar Sauce instead of making your own romesco.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. In a baking tray, toss the potatoes with 1 tbsp oil, season and roast for 20 minutes. Meanwhile, trim the asparagus and salad onions and cut them into 2cm lengths. Add the cod, asparagus and salad onions to the tray, drizzle over 1 tbsp oil and sprinkle with the lime zest; season and cook for 10 minutes, until the vegetables are tender and the cod is cooked through, opaque and flakes easily.
Meanwhile, make the romesco. In a small food processor, whizz together the chipotle paste, peppers, almonds, lime juice and remaining ½ tbsp oil until it becomes a thick, smooth paste; season. Spoon the romesco onto plates and arrange the cod, potatoes and vegetables on top. Scatter with the mint leaves, season with freshly ground black pepper and serve with the lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,538kJ/ 607kcals |
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Fat | 30g |
Saturated Fat | 3.4g |
Carbohydrates | 32g |
Sugars | 7.9g |
Fibre | 10g |
Protein | 48g |
Salt | 0.9g |
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