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| 2 | 120 g; (4oz) fresh cod |
| | Fillets centre cut |
| | (no skin or bone) |
| 1 Teelöffel | Black bean sauce; (buy in supermarket |
| | Or oriental shop) |
| 50 Gramm | Broad beans; (cooked and peeled) |
| | (1 1/2oz) |
| 1 | Plum tomato cut in half; seeds removed and |
| | Roughly chopped |
| 1 | Spring onion; (dark green end |
| | Removed) cut into |
| | Fine cubes |
| 1/2 | Lime |
| 1 Teelöffel | olive oil virgin |
| | Vegetable oil to brush oven tray |
| | salt |
| | pepper ground |
| | Frisée to garnish |
| | Fresh dill to garnish |
| | Fresh flat leaf parsley to garnish |
| | Rocket to garnish |
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Cut each cod fillet crosswise into 4 equal slices. Brush the oven tray with the vegetable oil, then place the cod slices next to each other on the tray and keep aside.
Flavour the olive oil with a little lemon juice, add the tomato pieces and season lightly with the salt and pepper. Leave to marinate for about 20 minutes.
Add the broad beans vrey gently to the tomato mixture and adjust the seasoning. Using a spoon, arrange the mixture on the plate and sprinkle with spring onion. Brush the cod pieces with black bean sauce and place under a hot grill, on the middle shelf, for about 1 minute. Remove from the oven tray using a palette knife and put on top of the broad beans and tomato. Garnish with salad and serve.
Per serving: 61 Calories (kcal); 5g Total Fat; (64% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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