Enjoy this healthy dinner recipe taken from RTE's Operation Transformation

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 40 minutes
    • Mediterranean

    Sun-dried Tomato Cod with Baby New Potatoes

    Recipe Information

    Ingredients
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    250g baby new potatoes

    480g sugar snap peas

    2 x 200g boneless cod fillets, skinned

    2 tsp sun-dried tomato pesto

    ½ lemon (optional)

    sea salt and freshly ground black pepper

    Method

    Place the baby potatoes in a saucepan half filled with water and add a pinch of salt, if using (or use a two-tired steamer if you have one). Bring to the boil and then reduce the heat and simmer gently for 15-20 minutes or until completely tender. Check by piercing a piece with the tip of a sharp knife it should go in with no resistance.

    Preheat the oven to 180C / 350F / gas mark 4. Place the cod fillets in a small baking dish and smear over the sun-dried tomato pesto and season with pepper. Bake for 10-12 minutes or until cooked through and piping hot. To test the cod is cooked, make a small cut with a small sharp knife to see if the flesh has turned from translucent to opaque.

    Meanwhile, put the sugar snap peas into a saucepan fitted with a petal steamer and season lightly with salt, if using. Place on a medium heat to cook for the last minute or two before the potatoes are ready until just tender but still with a little crunch.

    Arrange the sun-dried tomato cod on plates with the baby new potatoes and sugar snap peas. Cut the lemon into wedges, if using and use as a garnish to serve.