We’ve used fresh cod but you can use any white fish fillets, including haddock or even lemon sole, to make this delicious dish. It’s packed with healthy seasonal vegetables and really quick and easy to cook when you get home after a busy day and don’t want to spend lots of time in the kitchen.
- Put the cod fillets in a bowl with the lemongrass, garlic and lime juice. Season lightly with salt and pepper, then cover and leave in a cool place to marinate for 15 minutes.
- Preheat the grill and place the cod on a wire rack above a foil-lined grill pan. Cook under the hot grill for about 4 minutes each side until the fish is cooked through. Lightly spray the tomatoes on the vine with oil and add to the grill for the last 4–5 minutes, turning once or twice, until tender and starting to char.
- Meanwhile, lightly spray a wok or deep frying pan with oil and set over a medium to high heat. Stir-fry the spring onions, carrots and courgettes for 2–3 minutes. Add the spring greens and stir-fry for 1 minute or until they start to wilt. Add the soy sauce.
- Serve the grilled cod and stir-fried vegetables with lime quarters for squeezing and the cherry tomatoes on the side.
Tip: Use a mixture of green and yellow courgettes for a really colourful stir-fry.
Take a look at our recipe page for more scrummy meals like this.
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