Baked Cod with Walnut Gremolata, Potatoes & Broccoli

Ingredients

• 2 cod loins (à 160 g)
• 500 g new potatoes, halved
• 300 g broccoli, in florets
• 40 g walnuts, finely chopped
• 1 small bunch parsley, chopped
• 1 lemon, zest and juice
• 1 garlic clove, finely grated
• 3 tbsp olive oil, salt, pepper

Instructions

1. 1Heat the oven to 200°C. Toss the potatoes with 1 tbsp olive oil and salt and roast for 25 minutes.
2. 2Mix walnuts, parsley, lemon zest, garlic and 1 tbsp olive oil into a gremolata.
3. 3Season the cod, place it on the tray with the potatoes and bake for 10–12 minutes, until it flakes easily.
4. 4Steam or boil the broccoli for 4 minutes, until bright green and just tender.
5. 5Spoon the gremolata over the fish, add lemon juice and the last of the olive oil, and serve.

Simple swaps

• Pollock, hake or salmon all work in place of cod.
• Green beans or kale can replace the broccoli.

Why it fits your focus

White fish is a lean protein source, walnuts provide the plant omega-3 fat ALA, and potatoes and broccoli add carbohydrate, fibre and vitamin C — a pattern typical of Mediterranean-style eating.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.