Crusted Cod Bites with Garlic and Rosemary New Potatoes

Crusted Cod Bites with Garlic and Rosemary New Potatoes on a plate

The recipe I am going to tempt you with today is Crusted Cod Bites with Garlic and Rosemary New Potatoes. A lovely summer meal that requires only a small amount of prep.

I love fish, really love it. I will happily eat any fish put in front of me. I even still love fish fingers. I have fond memories of sitting in my nana's back garden in Cumbria, in a den she had made out of sunloungers and a picnic blanket, eating fish finger sandwiches with my sister. Happy times!

I usually buy cod and salmon when I fancy some fish, but I am happy with the much cheaper cobbler or pollock as well. Cod is a lovely meaty fish, but it can be a little bland. For this recipe, I added flavour to the cod bites through the chunky breadcrumb crust with garlic and chilli and served it up with some oven roasted new potatoes with yet more garlic and some rosemary. It was light and just perfect for a warm summer's day. I'd venture that the crusted cod bites would be pretty delicious served on their own dipped into tomato sauce or tartare sauce- yum!

These home-made crusted cod bites would be perfect to serve up to kids. If you think the chilli won't go down well, you could switch it for paprika.

Crusted Cod Bites are syn free on Slimming World if you use spray oil on the baking tray and use the bread for your Healthy Extra B.

Crusted Cod Bites with Garlic and Rosemary New Potatoes pinnable image

Mediterranean Summer Salad

Mediterranean Summer Salad pinnable image

I am SO excited about this Summer Mediterranean Salad recipe! It's fresh and so full of summery flavours, I could eat it all day and not get bored. The inspiration for this salad came from a recent visit to a brasserie (The March Hare, Guildford) with my parents. It was a really hot day, and their 'Summer Salad' was the only thing that appealed as a starter in that sort of heat. When it came, I couldn't believe what I was eating because it was so delicious. How excited can you really get about a salad? Pretty excited as it turns out! I left determined to create my own twist on the idea.

After a week of tossing ideas around in my head, I came up with the Mediterranean Salad recipe I wanted to use. It uses the base idea from The March Hare salad of starting with bulgar wheat and lentils and topping the salad off with roasted red peppers, but I have added several other salad ingredients and made my own dressing to twist the flavours towards the more acidic side, rather than sweet. It's choc-full of Mediterranean ingredients.

I'm going to put it out there from the start- this is not a recipe that you can sling together on a Monday morning for your take-to-work lunch. It's perfect as a starter before dinner, or as a side at a BBQ, or when made in bulk on a Sunday ready for work lunches, but it does require around 45 mins of your time to get it all together.

The processes you'll need a little time for are: roasting the pepper, cooking the lentils and the bulgar wheat and making the dressing. Don't be put off though. If you're short of time, there are some short cuts you can use, such as buying pre-roasted peppers in a jar and using shop-bought dressing. If you do want to roast your own pepper, there's an excellent guide here: Don't Feed After Midnight

The result of your hard work will be a very tasty, filling salad, packed full of nutrients. Not one of those salads that leaves you feeling hungry half an hour later! Fibre, iron and protein from the lentils, protein and magnesium from the bulgur wheat and Vitamin C, B9 and potassium from the beetroot to name just a few of benefits. If you wanted to make the salad regularly and keep it interesting, you could change it up with a touch of goats cheese, some olives or some chargrilled chicken. The possibilities are endless!

While the sun's shining and the weather's warm, this is the salad that you need. Try it- you won't be disappointed!

If you're following Slimming World, this is a syn-free salad if you switch the dressing for a syn-free branded one. With my dressing, it would be 6 syns. You could keep it down to 2 if you reduce the olive oil right down to 1 tsp.

Mediterranean Summer Salad pinnable image