Weekend Recipe | Crispy Baked Cod and Nutty Butternut Salad


We’ve found two hassle free recipes for delicious dinners over the weekend…

Crispy Baked Cod

This is such an easy way of cooking fish. You can get it all ready in advance, then pop it in the oven when you’re nearly ready to eat. No stress.


50g unsalted butter small bunch of parsley 150g breadcrumbs

(made from stale bread) 1 lemon

6 generous pieces of white fish fillet, such as cod
or haddock

olive oil
salt and black pepper


Preheat the oven to 200°C/Fan 180°C/Gas 6. Melt the butter in a small saucepan, season it with salt and pepper and take the pan off the heat. Finely chop the parsley and mix it with the breadcrumbs in a bowl, then grate in the zest of the lemon. Season well.

Dip each piece of fish in the melted butter, place it in a baking tray, then top it with lemony breadcrumbs.

Finely slice the lemon and place the slices around the pieces of fish. Drizzle with olive oil and bake the fish for about 15 minutes until golden brown and just cooked.


Nutty Butternut Salad

The giant corn really makes this salad, giving it crunch and texture. We saw the corn in the supermarket and wondered what it would taste like – sensational.nutty_butternut_salad


2 large butternut squash 2 tbsp runny honey
2 tbsp sunflower oil
1 tbsp sunflower seeds

1 tbsp pumpkin seeds (or the seeds from your squash)

25g pecan nuts
25g unsalted peanuts 100g baby spinach
2 tbsp roasted salted

giant corn
small bunch of chives,

roughly snipped salt and black pepper


65ml sunflower oil
20ml Safari brown vinegar

(or other brown vinegar) 1 tbsp sugar
1⁄2 tsp black pepper
1⁄2 tsp garlic salt

1⁄4 tsp table salt
4 tbsp mayonnaise 4 tbsp plain yoghurt 2 tsp peanut butter


Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel the squash and cut them into wedges. Put the wedges in a big bowl and toss them with a tablespoon of the honey and the sunflower oil, then season with salt and pepper. Tip the wedges on to a baking tray and bake them for 45 minutes until soft and slightly caramelized. Leave them to cool slightly.

Meanwhile, toast the seeds and nuts in a dry frying pan for a couple of minutes. When they begin to colour, add the remaining tablespoon of honey and a good pinch of salt. Let the nuts and seeds caramelize for 30 seconds, then take the pan off the heat and leave the nuts and seeds to cool.

Mix all the dressing ingredients together in a jug. Roughly chop the seeds and nuts, leaving the smaller ones whole. Spread the spinach on a serving dish, top with the squash, then scatter the nuts, seeds and giant corn on top. Drizzle the thick creamy dressing over the salad and scatter it with chives.

Recipes taken from: The Social Kitchen, Food for family and friends by Shally TuckerThe Social Kitchen



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