Green beans & spring onions with tarragon
A simple green side of trimmed beans, black olives and herbs to go with meat, fish and vegetarian mains alike
Lemony almond crumbed cod & potato traybake
Serves 2
Easy
Prep:
Cook:
Skip to ingredients
- 325g baby potatoeslarger ones halved
- 1 tbsp olive oil
- 25g flaked almonds
- 1½ tbsp mixed seeds
- 2 tbsp brown breadcrumbs
- 10g parsleyfinely chopped
- 1 lemonzested and cut into wedges
- 2 small cod fillets(about 170g each)
- 160g asparagusor green beans, or a mixture
- 30g olives
Nutrition: Per serving
- kcal509
- fat21g
- saturates3g
- carbs33g
- sugars5g
- fibre8g
- protein43g
- salt0.91g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Tip the potatoes onto a baking tray, drizzle with 2 tsp of the olive oil, season well and toss together. Roast for 15 mins.
step 2
Meanwhile, roughly chop the flaked almonds and mix in a small bowl with the mixed seeds, breadcrumbs, parsley, 1 tsp olive oil and finely grated zest of half the lemon.
step 3
Take the tray out of the oven, mix the asparagus, green beans if using, and olives in with the potatoes and push the vegetables to one side. Place the cod fillets on the tray and press the almond mixture on top of each fillet to form a crumb.
step 4
Return the tray to the oven and cook for another 10-12 mins until the fish is just cooked through and the topping is golden. Serve with the roasted vegetables and lemon wedges for squeezing over.
