- 200g cod loin
- 30g Hellman’s Light
- 1 pot of cress
Preheat the oven to 205°C, which is the optimal temperature for baking cod. Pat down cod fillets with a kitchen towel to remove any excess water. Place cod fillets on a foil lined baking tray or in an uncovered glass dish, season with salt, pepper, a bit of olive oil and cook for 10-12 minutes. Be careful not to overcook this fish as it will turn dry and rubbery.
Once cooked, lift the fish out of the cooking dish to cool for at least 10 minutes and then flake finely with a fork. Mix the fish with low fat mayonnaise. Hellman’s Light really is the best as many supermarkets’ own brand products are high in sugar and contain a far higher amount of fat than this product. Chop up cress and add to the mix. Once mixed, you can consume immediately or place in the fridge to cool further. I recommend using cling film to cover the dish or a lid covered container.
Cod mayo is perfect on rye or crispbread and can also be wrapped in lettuce for a convenient high protein and low carb snack.
One thought on “Cod Mayonnaise”
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have a delicious and healthy cod salad that is perfect for a light lunch or dinner. This recipe is easy to follow and the end result is simply amazing. The use of Hellman’s Light and cress adds a unique flavor to the dish and makes it stand out from other salads. I highly recommend trying this recipe out and enjoying a nutritious meal that is both satisfying and good for you!
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