Glazed cod loin with butternut squash
- 1tbsp honey
- Finely grated zest and juice 1 lime, plus 1 lime, sliced
- 1tsp Dijon mustard
- 1tsp ground pepper from Asda Rainbow Peppercorn Grinder
- 2tbsp rapeseed oil
- 4 x 130g cod loin fillets
- 80g watercress
- 320g Scratch Cook frozen Butternut Squash, cooked according to pack instructions
To make the marinade, put the honey, lime juice and zest, mustard, pepper and rapeseed oil in a small bowl and whisk together.
Put the cod fillets in a shallow dish, pour over the marinade and set aside in the fridge for 15-20 mins.
Preheat the grill to medium. Transfer the cod fillets to a baking tray and put a slice of lime on each.
Grill for 3-4 mins on each side until the edges are starting to char and the fish flakes easily.
Serve immediately with watercress and the cooked butternut squash.