Mango, Lime & Chilli glazed cod with oven roasted spring vegetables

OVEN ROASTED SPRING VEGETABLES WITH MANGO, LIME & CHILLI GLAZED COD

Ingredients

  • 2 170-195g Country Range IQF Cod Fillets
  • 10 ml Country Range Extra Virgin Olive Oil
  • 50 ml Country Range Mango, Lime & Chilli Dressing
  • 100 g Tenderstem Broccoli
  • 100 g Mange Tout
  • 100 g Onions
  • 100 g Baby Sweetcorn
  • 2 Red Chillies
  • 50 g Edamame Beans
  • 1 pinch Salt
  • 1 pinch Country Range Cracked Black Pepper

Method

  1. Trim, peel and slice the vegetables ensuring they are approximately the same size
  2. Add the prepared vegetables to a deep baking tray
  3. Drizzle with Extra Virgin Olive Oil and season with salt and pepper
  4. Place the IQF Cod Fillets on top of the vegetables
  5. Spoon over a good amount of the Mango, Lime and Chilli Dressing to cover the top of the cod
  6. Bake in a pre-heated (180°C) oven for 20-25 minutes until the fish is cooked through and the vegetables tender
  7. Serve as a sharing platter with steamed baby new potatoes