Spiced Cod and Prawns with a Vegetable Casserole

  • 140g cod fillet
  • Mixed dried spices
  • 140g prawns
  • Butter, for frying
  • Salt and pepper
  • 60g asparagus
  • 60g artichokes hearts, diced
  • 60g courgette, diced
  • 60g peas
  • Stock
  • For the salad dressing
  • 1/2 tsp mustard
  • 3 tbsp white wine vinegar
  • 3 tbsp oil
  • 60g French beans, cooked
  • 60g rocket
  • Salt and pepper
1) Preheat the oven to 200°C/ gas mark 6. Coat the cod in the dried spices and then colour in a hot dry pan. Put on a baking tray and into the oven to cook for 5 to 6 minutes.

2) Pan fry the prawns in butter and season, to taste.

3) Cook the asparagus and then dice, reserving the tips.

4) Pan fry the artichoke, courgette and asparagus and mix with peas. Season and add a little stock and butter, then put into a serving bowl.

5) Put the cod on top of the vegetables, the prawns around and the asparagus tips on top.

6) Mix the mustard, vinegar and oil to make a salad dressing, combine with the cooked beans and rocket and season. Serve the salad in a separate bowl, along with the fish.

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