Firm white fish turns this fresh lemony salad into a super-satisfying meal – and it only takes 10 mins to prepare
- 4 cod fillets, skinned
- 1 lemon; zest and juice
- 750g (11b 10oz) new potatoes, scraped and halved if large
- 250g packet frozen petit pois
- 2 bunches spring onions, cut into 2.5cm (1in) pieces
- Olive oil
- 200ml pot crème fraîche
- 1 tsp wholegrain mustard
Place the fish fillets in a large microwavable dish (with a close-fitting lid), season with salt and freshly ground pepper, sprinkle with a little of the lemon zest and a squeeze of juice, then cover with lid.
Boil the potatoes until cooked (about 15 mins). Add peas, allow to come back to the boil, then drain.
Fry the spring onions in 1tsp oil for a few minutes over a medium heat until lightly browned. Microwave the fish on high power for 3-5 mins.
Blend the crème fraîche with a little olive oil and the wholegrain mustard. Add a little of the lemon zest and squeeze of juice, then add in the potatoes, peas and fried onions. Mix thoroughly and serve straightaway with the fish flaked on top.
Top tip for making Steamed cod with warm new potato and pea salad
Any firm-fleshed white fish will work in this dish: try haddock or pollack. Don't overcook it: as soon as the flesh is opaque, it's ready!