Chilli Cod with Roasted Cabbage from Operation Transformation
Ingredients
Serves: 2
- ½ head green cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1 orange pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 3 tsp juice of a lime
- 2 tbsp mayonnaise
- 1 small bunch of coriander, chopped
- 1 tsp chilli powder
- 4 pickled jalapenos (from a jar), chopped
- 2 x 150g cod fillets
- 200g baby potatoes
- 3 tsp oil
Method
- Steam potatoes until tender (15-20 mins)
- Preheat oven to 180C
- Toss the cabbage, peppers and onion in a bowl with ½ a teaspoon of oil
- Scatter the vegetables on a non-stick baking tray and roast until tender for 15-20 mins
- Transfer to a large bowl and add half the lime juice
- Add remaining oil to baking tray and place cod fillets on it
- Sprinkle half the chilli powder on top of cod fillets
- Place cod in oven and cook for 10 minutes or until cooked through
- In a bowl combine mayonnaise and remaining lime juice with the chopped coriander, jalapeños and the remaining chilli powder
- Serve fish with mayonnaise sauce, vegetables and potatoes
