Waitrose and Partners
Milk-poached cod with parsley & jalapeño pesto

Milk-poached cod with parsley & jalapeño pesto

This light fish supper packs a punch with a spicy herb pesto!

5 out of 5 stars(2) Rate this recipe
Gluten freeHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

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Ingredients

  • 250g miniature potatoes
  • 175g tenderstem broccoli spears
  • 260g Waitrose 1 Icelandic Cod Loin, halved
  • 200ml semi skimmed milk
  • 25g curly leaf parsley
  • 10g drained jalapeño peppers from a jar
  • 20g Parmigiano Reggiano, grated
  • 10g butter

Method

  1. Cut the potatoes into two or three pieces, depending on size. Cook in boiling, lightly salted water for 10 minutes, or until tender. With 3 minutes to go, add the broccoli to the pan and cook until tender.

  2. Meanwhile, put the fish in a small frying pan with the milk. Bring to a simmer and cook very gently for 6-8 minutes until the fish is cooked through (white and opaque). Discard any thick stalks from the parsley, then finely chop the leaves with the peppers on a board. Mix in a bowl with the cheese and some seasoning.

  3. Drain the fish and place on a plate and keep warm. Boil the milk in the pan until reduced to 2-3 tbsp. Add to the parsley mixture and stir well. Drain the potatoes and broccoli, return to the pan and dot with the butter, shaking the pan until the butter melts. Spoon onto serving plates and top with the fish and parsley ‘pesto’.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,496kJ/ 356kcals

Fat

10g

Saturated Fat

6g

Carbohydrates

26g

Sugars

8.2g

Fibre

6.4g

Protein

36g

Salt

0.9g

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