Cod with cabbage

Ingredients

1 tablespoon rapeseed oil  

2 rashers bacon, lean  

½ savoy cabbage, stalks removed and finely shredded  

75ml low salt vegetable stock  

2 cod fillets, bones and skin removed 

Black pepper to season 

 

Preparation time: 5 minutes
Cooking time: 25 minutes

Serves: 2

Nutrition: Per serving
Energy
283 kcals
Fat
13g fat
Saturates
2.9g
Sugars
7.6g
Salt
1.4g

Not only is this a saintly heart-healthy recipe it’s also pretty quick to prepare.  If you don’t have a microwave you can cook the fish under a medium grill for 7-8 minutes, but remember to turn it once to ensure it is cooked all the way through. 

Ingredients

1 tablespoon rapeseed oil  

2 rashers bacon, lean  

½ savoy cabbage, stalks removed and finely shredded  

75ml low salt vegetable stock  

2 cod fillets, bones and skin removed 

Black pepper to season 

Method

Grill the bacon until crisp, but not burnt, then break up into small pieces.   

Add the crumbled bacon and the cabbage to hot oil in a pan and stir-fry together for a few minutes  

Add the vegetable stock to the pan, continue to stir until the cabbage is almost tender    

Transfer the cabbage mixture to a microwave safe bowl.  Season the cod fillets and place on top of the cabbage, cover with cling film  

Cook on high for around 5-6 minutes, or until the fish is cooked (it will turn opaque)  

Serve with a second vegetable and new potatoes

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