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Ingredients 4 x 170g (6oz) thick cod or coley fillets, skinned, thickly sliced
340g (12oz) new potatoes, thick sliced
170g (6oz) fine green beans, halved
170g (6oz) cherry tomatoes
1 red onion, cut into wedges
30g (1oz) butter, melted
sea salt
1 x 5ml spoon (1 teaspoon) crushed chillies
4 x 15ml spoon (4 tablespoons) low fat Caesar dressing
1 x 15ml spoon (1 tablespoon) fresh chopped chives
Serves 4
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Method
Cook the potatoes in boiling salted water for 8 minutes, add the fine green beans and cook for a further 2 minutes. Drain and spoon into a bowl. Add the tomatoes and red onion.
Brush the fish with a little melted butter, sprinkle with the sea salt and crushed chillies. Cook under a hot grill for 4-5 minutes.
Add a little water to the Caesar dressing. Add three quarters of the dressing to the vegetables and toss to coat.
Serve the vegetables topped with the fish and drizzle over the remaining dressing. Garnish with the chives. |
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Warm Spiced Cod Niçoise
