Roast cod with chipotle chips

Name: Roast cod with chipotle chips
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 300 g Jersey Royal potatoes, halved if large; 2½ tbsp olive oil; 100 g packs asparagus tips; 6 salad onions; 2 cod fillets; 2 unwaxed limes, zest and juice of 1, 1 cut into wedges; 1 tsp Cooks' Ingredients Chipotle Paste; 2 jarred roasted red peppers (about 140g); 50 g blanched whole almonds; 2 bushy sprigs mint, leaves picked

Bang-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.

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HealthyHigh protein2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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300g Jersey Royal potatoes, halved if large
2½ tbsp olive oil
2 x 100g packs asparagus tips
6 salad onions
2 cod fillets
2 unwaxed limes, zest and juice of 1, 1 cut into wedges
1 tsp Cooks' Ingredients Chipotle Paste
2 jarred roasted red peppers (about 140g)
50g blanched whole almonds
2 bushy sprigs mint, leaves picked

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