Courtesy of Operation Transformation on RTÉ
Serves 2
The Ingredients
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
The Method
STEP 1
Steam potatoes until tender (15-20 mins). Preheat oven to 180C.
STEP 2
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.
STEP 3
Transfer to a large bowl and add half the lime juice. Add remaining oil to baking tray and place cod fillets on it.
STEP 4
Sprinkle half the chilli powder on top of cod fillets. Place cod in oven and cook for 10 minutes or until cooked through.
STEP 5
In a bowl combine mayonnaise and remaining lime juice with the chopped coriander, jalapeños and the remaining chilli powder.
