I almost feel guilty including those two words, at this time of year, as it feels a little like I’m just taking advantage of the January weight loss panic. Truth be told, to a degree I am, but only insofar as it’s gotten me too! My belly is currently like a rubber ring I am permanently wearing…
Anyway, this is light, filling, rich in good stuff, gluten free, and FODMAP friendly.
Beat that for dietary efficiency!
- 2 good sized cod fillets
- 200g GF oats
- 50g chopped fresh parsley
- Rind of one lemon
- 1.5 tbsp salted butter
- Juice of half a lemon
- Salt and pepper
Pea and mint puree
- 200g peas
- 4 sprigs of mint
- 2 tbsp olive oil
Weigh out your oats, chopped parsley, lemon rind, and butter and fill a food processor with them. Pulse it a few times until it all gets nicely mixed together and looks ready.
Season the cod fillets with the salt and pepper, and a good squeeze of lemon, then squidge on the oaty crust on top.
Stick it in the oven at about 190c for 15 minutes or so, till flakey and tasty.
While this cooks, clean your food processor, boil up the peas and mint in some slightly salted water for a few minutes, till tender. Drain them, stick them in your lovely clean food processor, add the oil and blitz into a nice puree. Add some chilli too, if you like- always good at Nandos…
Spoon it out, set the cod alongside and scoff at leisure.