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Title: Citrus Crusted Cod
Yield: 4

Ingredients

      2    150 g red-skinned potatoes;
           -cut into wedges and
      1    ; par-boiled
      3 tb olive oil; plus extra for
      1    ; brushing
      1 ts cajun seasoning
      2    150 g cod fillets
      2 tb sun-dried tomato paste
     40 g  fresh white breadcrumbs
      1 tb chopped fresh parsley
      1    grated rind and juice of 1
           -lemon
 
  --------------------------FOR THE SALSA-------------------------------
      2    salad onions
      1    green chilli
      1 sm bunch fresh coriander
      4    tomatoes; 3 seeded and
           -finely
      1    ; chopped
      1 tb olive oil
      1 ts red wine vinegar
      1    salt and pepper

Instructions

Preheat oven to 220c/Gas 7.

1 Arrange the potato wedges on a baking sheet. Lightly brush with the oil
and
sprinkle with the Cajun seasoning and a little salt. Roast for 12-15
minutes
until golden brown.

2 Season the cod and spread each with the tomato paste. Mix the
breadcrumbs,
parsley, rind, lemon juice, salt and pepper. Press the crumb mix on top of
the
paste to make a crust. Heat 1 tbsp olive oil in a non-stick frying pan.

3 Cook the fish crust-side down for 2-3 minutes until golden. Turn and cook
for two more minutes until just cooked.

4 For the Salsa: Finely chop the salad onions. Seed and slice the chilli.
Finely chop the coriander and mix with the tomatoes, salad onions and
chilli.
Add the oil and vinegar, and season to taste. Arrange the spiced wedges and
fish on serving plates and spoon on a dollop of salsa.

Converted by MC_Buster.

Per serving: 265 Calories (kcal); 16g Total Fat; (49% calories from fat);
22g Protein; 15g Carbohydrate; 50mg Cholesterol; 128mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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