Craft Cider Cod with chickpea, tomato and sugar snap salad
4 Donegal Catch Craft Cider Battered Cod Fillets
For the salad:
100 grams sugar snap peas
1 tin chickpeas, drained
150 grams cherry tomatoes, halved
Handful of flat leaf parsley, roughly chopped
1 tablespoon Dijon mustard
1 clove garlic, grated
Juice of ½ lemon
3 tablespoons olive oil
Salt and freshly ground black pepper
- Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf of oven. 210°C, Fan 190°C, Gas 6 20-25 mins.
- Whilst they are cooking, place a pot of water on to boil and add the chickpeas. Cook for 5 minutes then add the sugar snap peas and cook for a further minute. Drain and add to a large bowl along with the remaining ingredients and season well.
- Mix everything together to combine then set aside - this salad is best served warm, not hot.
- When the fish is cooked, serve with the salad.