Peri Peri Breaded Cod
with Wedges and Zesty Salad
We love good Breaded Cod and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Premium Tomato Mix
30
Panko Breadcrumbs
2
Cod Fillets
(Contains Fish)
15
Honey
1
Lemon
50
Baby Leaf Mix
1
Tomato Ketchup
½
Peri Peri Seasoning
1
Mayonnaise
450
Potatoes
Not included in your delivery
1.5
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel). Pop them on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden brown, 30-35 mins. Turn halfway through cooking.
While the potatoes cook, zest and halve the lemon. Put the panko breadcrumbs in a small bowl. Add the lemon zest and mix together until evenly combined. Stir in the peri peri seasoning (add less if you don’t like heat) and a pinch of salt and pepper. Pour in the oil (see ingredients for amount). Mix together until everything is thoroughly coated in the olive oil and the mixture is quite moist.
Line another baking tray with baking paper and lay the cod fillets on top, skin-side down. Put a tsp of mayonnaise on each cod fillet and spread out to coat it. Discard any remaining mayonnaise. Spoon the crumbs onto the the fish fillets as evenly as you can and press down so they stick onto the tops.
When the wedges have been in your oven for 20 mins, move them to the middle shelf of your oven and put the fish on the top shelf to bake until the crumbs are golden and the fish is cooked, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, squeeze the lemon juice into a large bowl and add the honey, olive oil (see ingredients for amount) and a pinch of salt and pepper. Halve the tomatoes, pop them in the bowl with the dressing and add the salad leaves, gently toss together. Leave to one side.
When the fish is ready, it's time to dish up! Carefully remove the fish from the tray and place onto your plates, share out the wedges and serve the salad on the side. Add a dollop of ketchup. Enjoy!
