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Grilled cod with roasted tomatoes and chicory salad

Salads are one of my favourite dishes as I can add as many vegetables I want to making my dinner or lunch super nutritious and colourful. Here my cod salad and the ingredients you need.

  • 2 cod fillets

  • A handful of baby spinach

  • A handful of chicory salad

  • 8-10 cherry tomatoes

  • A few carrot ribbons

  • 12-15 mix olives

  • A tablespoon of pesto

  • Half a lemon juice

  • A tablespoon of extra virgin olive oil

  • A pinch of salt

Start by preheating your oven to 180C/fan 160C, gas 4.

Put the fish and the cherry tomatoes onto a foiled tray, brush with oil and sprinkle lightly with salt. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily and the tomatoes for about 15 mins until golden. Remove and leave to stand.

Lay the spinach and the chicory salad on your plate. Add the remaining ingredients, brush the cod fillets with some pesto and drizzle with lemon juice.




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