Crispy Cod with Green Olive Dressing and Greens

• 90ggreen olives, roughly chopped
• 10gflat-leaf parsley, finely chopped
• 1 tbspcapers, chopped
• finely grated zest and juice of ½ lemon
• 1garlic clove, finely grated
• 30mlolive oil
• fine salt, to taste
• black pepper, to taste
• 4skin-on cod fillets, about 150g each
• 15mlolive oil
• 250gTenderstem broccoli, trimmed
• 200ggreen beans, trimmed
• 80gspinach
• remaining ½ lemon, cut into wedges (optional)
• 5gflat-leaf parsley, leaves torn (optional)

Method

1. 1Stir the olives, chopped parsley, capers, lemon zest and juice, garlic and 30ml olive oil together. Season with salt and pepper until sharp, salty and spoonable, then set aside so the garlic softens slightly.
2. 2Bring a large pan of salted water to the boil over a high heat, about 8 minutes until rapidly bubbling. Meanwhile, pat the cod dry and season both sides with salt and pepper.
3. 3Add the Tenderstem broccoli and green beans to the boiling water. Cook for 4 minutes until bright green and just tender with some bite, then drain well.
4. 4Tip the hot broccoli and beans over the spinach in a warm serving bowl. Toss for 1 minute until the spinach has wilted into the vegetables, then season with salt and pepper.
5. 5Heat the remaining 15ml olive oil in a large frying pan over a medium-high heat for 2 minutes until shimmering. Lay in the cod skin-side down and press each fillet lightly with a fish slice for 10 seconds.
6. 6Cook for 4 minutes until the skin is deeply golden and releases cleanly from the pan. Turn and cook for 3 minutes until the flesh is opaque and flakes easily at its thickest point.
7. 7Divide the greens between warm plates and place the cod on top, skin-side up. Spoon the olive dressing around each fillet so the crisp skin stays uncovered, then finish with the reserved parsley and lemon wedges if using.

Per serving

kcal

295

protein

31.5g

fibre

4.7g

carbs

8g

fat

15.6g