Cod Fillets with rosemary & sea salt mini roasted potatoes and easy homemade tartare sauce
Chef:
Birds Eye
Prep:
15 mins
Cook:
40 mins
The whole family will love this recipe!
2 Birds Eye Cod Fillets in Batter
400g baby potatoes
1 pinch sea salt
2 tsp rosemary
1 tbsp olive oil
150g Birds Eye Garden Peas
For the easy tartare sauce:
3 tbsp mayonnaise
1 tbsp capers, drained and chopped
1 tbsp gherkins, drained and chopped
1/2 small shallot, finely chopped
1 tsp lemon juice
1 tbsp fresh parsley, finely chopped
Salt and pepper
Cut each of the baby potatoes in half. In a large bowl, combine olive oil, sea salt and rosemary and toss the baby potatoes to coat them evenly, then transfer onto a baking dish and roast for 40 minutes at 180°C.
Oven bake the Birds Eye Cod Fillets according to package instructions.
To prepare the tartare sauce, combine all ingredients in a small bowl.
Meanwhile, prepare frozen peas according to package instructions.
Serve the fish with the potatoes and tartare sauce with a side of peas.
Serves
2
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Kids Food
Level of Difficulty
Easy
Create the taste of the at home with Birds Eye 100% Cod Fillets. Find out more about the delicious range here.
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