Lean Smoky BBQ Cod, New Potatoes & Sweetcorn Plate
Ready in about 33 minutes, this vibrant cod and new potatoes dish is built for fat-loss phases — 445 kcal and 42g protein.
Ingredients
- 160g Cod Fillet
- 160g new potatoes
- 80g carrots
- 80g sweetcorn
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the carrot and sweetcorn, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the carrot and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and cod, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.