Roast wild Pacific cod on Puy lentils with autumn vegetables SERVES 2 • PREP 15 mins • COOK 45 mins



Just right for a summer evening, this is a perfect meal for two, or double it to make an ideal dish for casual entertaining...

300g (10oz) butternut squash, cut into 3/4in cubes
2 carrots, sliced
1 red onion, sliced into wedges
1 leek, sliced
2 tbsp olive oil
150g (6oz) puy lentils
2tsp vegetable stock powder (or 1/2 vegetable stock cube)
100g (4oz) SunBlush tomatoes in olive oil, roughly chopped
2 x 100-150g (4-6oz) fillets wild Pacific cod

1 Heat the oven to 200C/fan 180C/gas 6.

2 Put the butternut squash, carrots, red onion and leek into a roasting pan. Drizzle over olive oil, season with salt and pepper, and toss together. Roast in the oven for 25-30 mins, until the vegetables are tender.

3 Meanwhile, put the lentils into a saucepan and cover with twice their volume of water. Add the stock powder or cube, bring to the boil, then reduce the heat and simmer, uncovered, for 15-20 mins, or until tender. Drain well.

4 Add the lentils and SunBlush tomatoes to the roasted vegetables, stirring gently. Arrange the cod fillets on top and drizzle them with a little olive oil (use oil from the jar of SunBlush tomatoes to give them extra flavour). Cover the roasting pan with a piece of foil and return to the oven to bake for a further 12-15 mins, or until the fish is cooked. The flesh will be opaque and should flake easily when tested with a fork.

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Wild Alaska pollock supper Mexican-style
SERVES 4 • PREP 15 mins • COOK 30 mins



Wild Alaska pollock is an sustainable fish that tastes good in spicy recipes, like this Mexican-inspired dish. The fish is combined with a chilli tomato sauce with re-fried beans, wrapped in tortillas, sprinkled with cheese and baked.

350g (12oz) wild Alaska pollock, thawed if frozen
2 tbsp olive oil
1 red onion, finely chopped
1 large garlic clove, crushed
2 green chillies, deseeded and finely chopped
300ml (1/2pt) passata
1/2 x 435g can re-fried beans
8 soft flour tortillas
75g (3oz) cheddar cheese, grated
1 large ripe avocado
1 lime, juiced
fresh soured cream, to serve
coriander sprigs, to garnish, optional

1 Pat the fish fillets dry with kitchen paper, then cut into large chunks.

2 Preheat the oven to 190C/fan 170C/gas 5. Grease a large oblong baking dish with a little olive oil.

3 Heat the remaining oil in a frying pan and gently fry most of the onion with the garlic and chillies for 3-4 mins, until softened. Stir in the passata, re-fried beans and chunks of fish. Season with salt and pepper and cook gently for 2 mins.

4 Lay the tortillas on a work surface and divide the fish mixture between them. Roll them up and place in the baking dish, seam side down. Sprinkle the grated cheese over the top. Bake for 20-25 mins until piping hot.

5 While the tortillas are baking, make the guacamole by mashing the avocado and mixing it with the lime juice.

6 Serve the baked tortillas with the guacamole and sour cream. Garnish the tortillas with the reserved onion and coriander, if using, and serve with guacamole and sour cream.

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Wild Alaska salmon with horseradish, walnuts & fresh herbs
SERVES 2 • PREP 10 mins • COOK 15 mins



A nutty topping with horseradish adds crunch and kick to tasty wild Alaska salmon.

Arrange 2 x 125-150g (5-6oz) Wild Alaska salmon fillets in a roasting pan, greased with a little olive oil. In a mixing bowl, combine 3 tbsp horseradish sauce, 5 tbsp finely chopped walnuts and 1 tbsp each of chopped fresh chives, parsley and tarragon. Mix in 1 tbsp of softened butter and a little salt and pepper. Spread evenly over the salmon fillets, then roast for 12-15 mins at 190C/fan 170C/gas 5. Serves 2.

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Wild Pacific cod in miso broth with udon noodles
SERVES 2 • PREP 5 mins • COOK 15 mins



When you're home from work and you fancy something really tasty, try this delicious Japanese-style dish. It's quick and easy to make, good for you and very satisfying.

4 tsp miso bouillon powder
2 tbsp teriyaki sauce or soy sauce
1 red chilli, thinly sliced
4 spring onions, shredded
75g (3oz) mushrooms, thinly sliced
250g (9oz) pack fresh stir-fry vegetables
2 x 150g packs ready-to-use udon (thick) noodles
1 tbsp butter
1 tbsp toasted sesame oil
2 x 100-150g (4-6oz) Pacific cod fillets, skinned
sweet chilli sauce, to serve, optional

1 Put the miso bouillon powder into a wok or large saucepan and Add 500ml/18fl oz boiling water and teriyaki or soy sauce. Bring to the boil, then reduce the heat and add the chilli, spring onions, mushrooms and stir-fry vegetables. Simmer over low heat for 5 mins, then add the noodles and cook gently for a few mins to warm through.

2 Meanwhile, cook the fish. Heat the butter and sesame oil in a frying pan, then add the cod fillets, searing them over a high heat on each side. Turn the heat down and cook for a further 5-6 mins, until cooked. The flesh will be opaque and should flake easily when tested with a fork.

3 Ladle the noodle mixture into two wide bowls, then sit a cod fillet on top of each one. Serve at once with some sweet chilli sauce, if desired.