Cajun Baked Cod with Asparagus and Cherry Tomatoes
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Prep Time
5 MINS
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Cook Time
20 MINS
- KCals 177
- Carbs 6.4G
2 Servings
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
Instructions
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Pre-heat oven to 200°C
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In a mixing bowl, add the Cajun spice mix, lemon juice and garlic and mix well.
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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.
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Spread the Cajun spice mix evenly over each of the cod fillets.
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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.
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Put the parcel onto a baking tray, place into the oven and cook for 15-20 minutes until the fish is cooked.
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Serve with the lemon wedges and accompaniment of your choice.