Sundried tomato cod & Grilled salmon cutlets - divenews1

Wednesday, October 2, 2019

Sundried tomato cod & Grilled salmon cutlets


 › 2 x 200 g of cod fillets
 › 2 teaspoons of sun-dried tomato pesto
 › 100 g of baby potatoes
 › 400 g of sugar snap peas


1.  Preheat oven to 180°C / 350°F / Gas Mark 4.
2.  Place cod fillets in tin foil, top with sun-dried tomato pesto, w rap
and place in oven for 20–30 minutes until cooked through.
3.  Steam the potatoes and vegetables until tender.
4.  Serve and enjoy.


2 adults
Preparation time
5 minutes

Cooking time
30 minutes

Utensils needed
Baking tray
Wooden spoon


Grilled salmon cutlets


 › 400 g of salmon fillet, around 4 fillets
 › 1 lemon cut into wedges
 › 1 large head of broccoli
 › 1 large carrot
 › 175 g of baby potatoes


1.  Preheat the grill for 10 minutes on a medium heat.
2.  Peel and dice the carrot and place in a saucepan with the broccoli, 
cut into florets. Bring the water to the boil and boil the vegetab les
until softened.
3.  Put the potatoes in a saucepan of water and allow to boil until softened.
4.  Line the grill pan with foil.
5.  Place the salmon under the grill for 3–4 minutes each side.
6.  Serve with a lemon wedge on the side.


4 adults
Preparation time
10 minutes

Cooking time
15 minutes

Utensils needed
Chopping board
Chopping knife
Vegetable peeler

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