Roasted-cod-lemon-and-herbs

Roasted cod with lemon butter sauce

Roasting is a no-fuss way to cook fish. Rest the fillet on top of lemon slices or fresh herbs so it doesn’t stick to the baking tray

By , 02 January 2019

(11 votes)

Roasted cod with lemon butter sauce
  • 45 Mins

  • Serves: 2

Nutritional Info
Each 411g serving contains
  • Salt

    538g

    high

    27%
  • Energy

    2253KJ

    33.3KCAL

    48%
  • Fat

    14.0g

    med

    70%
  • Saturates

    7.4g

    high

    8%
  • Sugars

    0.49g

    low

    8%
of your reference intake.
Typical energy values per 100g: 548kJ/131kcal.
Ingredients
  • 1 medium sweet potato, peeled and cut into chunks
  • 2 tbsp rapeseed oil
  • 260g pack Extra Special Cod Loin
  • 1 lemon, sliced
  • A few sprigs thyme
  • 2tbsp lemon juice
  • 4tbsp white wine
  • 70g cold butter, cut into cubes
  • 1tsp chopped fresh chives (optional)
  • 150g Asda Grower's Selection Spinach
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.

  • Put the sweet potato into a roasting tin and drizzle with 1 tbsp of the oil. Toss to coat and roast for 40mins, stirring half way through.

  • Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.

  • Brush both sides of the cod with oil, season with black pepper and put on top of the lemon slices. Top the fish with thyme sprigs.

  • Put in the oven and cook for 12-15mins, until just firm to the touch in the centre and begins to flake away easily.

  • Meanwhile, put the lemon juice and wine into a small saucepan. Season with black pepper and bring to a simmer. Cook until reduced by half, this will take about 5mins.

  • Turn off the heat and gradually add in the cold butter, a few cubes at a time. Stir until melted and add the chives (if using). Keep warm until needed.

  • Steam the spinach according to pack instructions.

  • Divide the sweet potatoes and spinach between 2 plates. Remove the thyme sprigs from the top of the cod and put a piece of fish on each.

  • Spoon over the warm sauce and top with lemon slices from the tray if you’d like.