Cod Fillets with Asparagus Salad

Charmaine Lu -

  • 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