Cajun Baked Cod with Asparagus and Cherry Tomatoes
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 x 150g skinless cod loin fillets
- • 180 g fresh asparagus spears (trimmed)
- • 150 g cherry tomatoes (halved)
- • 3 spring onions (trimmed and sliced)
- • 1 clove of garlic (peeled and minced)
- • juice of 1 lemon
- • 1 tbsp water
- • 2 tsp Cajun spice mix
- • salt and pepper (to taste)
- • 1 lemon (cut into wedges to serve)
Preparation Steps
Pre-heat oven to 200°C
In a mixing bowl, add the Cajun spice mix, lemon juice and garlic and mix well.
Flatten out a sheet of foil and place the asparagus, cherry tomatoes and spring onion in the middle of the sheet. Season with salt and black pepper.
Spread the Cajun spice mix evenly over each of the cod fillets.
Place the cod fillets on top of the vegetables. Add 1 tbsp of water and top with the other piece of tin foil. Roll each of the sides up around the vegetables and cod to make a parcel.
Put the parcel onto a baking tray, place into the oven and cook for 15-20 minutes until the fish is cooked.
Serve with the lemon wedges and accompaniment of your choice.