Braised cod with peas, spring onions and carrots

"Cod in a light creamy sauce is easy to make and a good way to use frozen peas."
Servings:
2 people

Ingredients

200g baby Chantenay carrots, halved lengthways
1 low-salt fish stock cube
200g frozen peas
6 spring onions, cut into 2cm slices
15g fresh dill
2 cod steaks (approx 300g)
1 tsp cornflour dissolved in 1 tbsp water
20g light cream cheese
black pepper
2 lemon wedges

Directions

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