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Kim's 'special secret' zingy cod recipe

66 ratings

Weekday evenings can be more than a little manic so Kim needs a go-to list of family favourite meals up her sleeve. Fresh cod fillets are one of her tried and tested crowd pleasers, but her speciality has always been a lime-green butter dressing to give the cod a real kick. Basting the fillets in creamy melting Anchor ensures soft, buttery flakes of cod and golden, crispy skin that's ready in no time. It's another midweek mealtime win for Kim that keeps the whole family happy! See method

Serves 4
5 mins to prepare and 20 mins to cook
451 calories / serving
Healthy
Gluten-free

Ingredients

1 tbsp Anchor Spreadable
2 x 280g packs boneless cod fillets

For the green butter

3 tbsp Anchor Spreadable
1 lime, zested plus extra wedges to serve
1 garlic clove, crushed
15g coriander, finely chopped, plus extra to serve (optional)

For the ginger rice

1 tbsp Anchor Spreadable
3 spring onions, sliced
1 garlic clove, crushed
2cm piece fresh ginger, peeled and grated
2 red peppers, deseeded and thinly sliced
125g frozen peas (or petit pois)
2 x 250g packs microwave wholegrain rice

Shop ingredients

Each serving contains

Energy
1880kj
451kcal 23%
Fat
16g 23%
Saturates
6g 29%
Sugars
5g 6%
Salt
0.7g 12%

of the reference intake
Carbohydrate 43.7g Protein 30g Fibre 4.9g

Method

Start the ginger rice by melting the Anchor Spreadable in a large lidded pan over a medium heat. Add the spring onions, garlic and ginger and cook for 1 min. Add the peppers, cover and cook for 10 mins, stirring occasionally.
Stir the rice and peas into the pan and cook for 4-5 mins until heated through. Cover and keep warm.
Meanwhile, add all the ingredients for the green butter to a small bowl. Grind in some black pepper to taste then mix and mash together to combine. Set aside.
To cook the cod, place a large non-stick frying pan over a high heat and add the 1 tbsp Anchor Spreadable. Pat the fillets dry with kitchen paper and place skin-side down in the pan. Cook for 2 mins. Reserve 4 tsp of the green butter then add the rest to the pan. As it melts, spoon it over the fish to baste it as it cooks for another 4 mins, or until the skin is crisp underneath. Turn the fish over to finish cooking for 1 min (the fish should flake easily when pressed).
Top each fillet with 1 tsp of the reserved butter so that it melts over the hot fish and serve with the rice. Garnish with lime wedges to squeeze over and a few extra coriander leaves.