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Ingredients
Method
- 250g cod fillets
- 100g asparagus, cut into thirds
- 75g trimmed green beans, cut into thirds
- 80g peas
- 75g frozen broad beans
- 40g pea shoot salad
- 50g sliced radish
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp mustard
- Preheat the oven to 200C. Place the cod into an oiled baking tray, and cook for 15 mins. Meanwhile, boil the asparagus, green beans, broad beans and peas for 3 mins, then drain and refresh under the cold tap. Mix with the pea shoot salad and sliced radishes.
- Whisk together the oil, vinegar and mustard, and season well. Toss with the vegetables, then serve on plates with the baked cod fillets on top.
15 mins
2 serving
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