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