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Location | Burford Road, Chipping Norton, Oxfordshire

Poached Cod


Ingredients (Serves 4):

Truffle Oil

4 Large Eggs

2 Slices of Prosciutto

2tbsp Single Cream

10g Parmesan Cheese

4 Spring Onions

Olive Oil

1 bunch Asparagus

1 Heaped tsp Plain Flour

12 Baby New Potatoes

300ml Semi-Skimmed Milk

250g Frozen Petit Pois

200g Baby Spinach

400g Undyed Smoked White Fish Fillets

1 Lemon


Method:

- Boil the new potatoes in a pan until soft and set aside.

- Coat a baking dish with the truffle oil, then crack in the eggs.

- Tear the prosciutto slices in half and drape over the egg yolks, then drizzle with the cream.

- Finely grate over the Parmesan, then put in the oven until the eggs are cooked to your liking.

- Trim and roughly slice the spring onions, then put into the casserole pan with 1tbsp of olive oil.

- Trim the asparagus and add, along with the flour, milk, peas, spinach and a pinch of salt and pepper, then add the lid on and simmer.

- Pop the fish into a medium pan, cover with boiling water and simmer gently (6 minutes).

- When everything is ready, flake the fish over the veg, then serve with the lemon wedges, the egg dish. You could even add a tomato loaf.


Enjoy!

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