Courtesy of Operation Transformation on RTÉ
½ head green cabbage, thinly sliced
1 red onion, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
3 tsp juice of a lime
2 tbsp mayonnaise
1 small bunch of coriander, chopped
1 tsp chilli powder
4 pickled jalapenos (from a jar), chopped
2 x 150g cod fillets
200g baby potatoes
3 tsp oil
Steam potatoes until tender (15-20 mins). Preheat oven to 180C.
Toss the cabbage, peppers and onion in a bowl with ½ a teaspoon of oil. Scatter the vegetables on a non-stick baking tray and roast until tender for 15-20 mins.
Transfer to a large bowl and add half the lime juice. Add remaining oil to baking tray and place cod fillets on it.
Sprinkle half the chilli powder on top of cod fillets. Place cod in oven and cook for 10 minutes or until cooked through.
In a bowl combine mayonnaise and remaining lime juice with the chopped coriander, jalapeños and the remaining chilli powder.