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Braised cod with peas, spring onions and carrots

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Braised cod with peas, spring onions and carrots
Cod in a light creamy sauce is easy to make and a good way to use frozen peas.
Serves
2
Prep
15 minutes
Cook
16 minutes
Each 558g serving contains (excludes serving suggestion)
KCal
288
Carbs
22.9g
Fibre
9.6g
Protein
35.5g
Fat
3.9g
Saturates
1.1g
Sugars
11.1g
Salt
0.7g
Fruit/Veg Portion
2
Ingredients

Ingredients

200g baby Chantenay carrots, halved lengthways
1 low-salt fish stock cube
200g frozen peas
6 spring onions, cut into 2cm slices
15g fresh dill
2 cod steaks (approx 300g)
1 tsp cornflour dissolved in 1 tbsp water
20g lightest cream cheese
black pepper
2 lemon wedges
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Method

Recipe tips
  • Works well with haddock, salmon, monk fish or pollock. You could add some prawns.
  • If you don't have frozen peas, tinned peas in water or frozen sweetcorn will work just as well with this recipe.
  • You could also cook this on the hob in a pan with a tight fitting lid.
  • To prepare in advance cook the carrots in stock then allow to cool, assemble everything in an oven proof dish then refrigerate until needed. Allow 5 minutes extra cooking time if cooking straight from the fridge.
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