Cod & Chimichurri

Chimichurri is an uncooked sauce that originates from Argentina and Uruguay. Traditionally served with grilled meat and composed of parsley, garlic, olive oil, oregano and red wine vinegar. It is a very pungent sauce with the garlic being very prominent andI swapped the oregano for some coriander. This is a low carb option for those less intense training days, simply add some new potatoes to increase the carbohydrate content. Any left over sauce can be used for a cheese & chimicchurri toastie.

Serves 2

Ingredients:

2 cod pieces

225g cherry tomatoes

2 sm red onions

25g flat parsley

10g coriander

4 garlic cloves

1 shallot

5tbsp. olive oil

2tbsp red wine vinegar

To Serves:

Lemon wedges

new potatoes

Method:

1). Firstly, preheat the oven to 180C. Next, peel the onions and cut in half and then cut each half into quarters. Place onto a roasting tray along with the tomatoes. Drizzle with some oil/Frylight and pop into the oven for 15 minutes.

2). Meanwhile, make the sauce by putting the parsley, coriander, garlic, shallot, olive oil and red wine vinegar into a food processor or blender and blitz. Alternatively if you do not have a food processor, finely chop and combine everything.

3). Next, pat the cod dry using kitchen towel and season with salt and pepper. Once the onion and tomatoes have been in the oven for 15 minutes place the cod on top of them and put back into the oven for another 10-12 minutes, until the everything is cooked.

4). Serve with the chimicchurri sauce and potatoes, if having.

5). Enjoy!

Nutritional Composition (per serving without potatoes):

Energy (kcal): 479

Fat (g): 33

Saturates (g): 4.8

Carbohydrates (g): 13

Sugars (g): 10

Protein (g): 29

The Sports Chef