lemon & chilli cod loin with butternut squash & sweetcorm mash, minted peas, creamy potato & cream sauce

1. 1

   in a food bag add fish, chilli, lemon, garlic & parsley.

2. 2

   oncr all veg chopped & peeled add to sepearte pans ( butternut & sweetcorn in 1, potato in other) gas mark 6 for 30 mins.

3. 3

   empty peas in pan add the mint (cook later)

4. 4

   once veg cooking for 20 mins pre heat griddle pan with oil.

5. 5

   once hot add your fish (do not pour from bag, only fish not sauce).

6. 6

   this will take 7 mins.

7. 7

   once veg is done mash the butternut & sweetcorn.

8. 8

   do the same with potatos.

9. 9

   check your fish is fully cooked.

10. 10

    add milk to your cream sauce & serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.