Recipe - Ovaltine Froth

2 120 g; (4oz) fresh cod
; fillets centre cut
; (no skin or bone)
1 teaspoon Black bean sauce; (buy in
supermarket
; or oriental shop)
50 g Broad beans; (cooked and
peeled)
; (1 1/2oz)
1 Plum tomato cut in half;
seeds removed and
; roughly chopped
1 Spring onion; (dark green
end
; removed) cut into
; fine cubes
One half Lime
1 teaspoon Virgin olive oil
Vegetable oil to brush oven
tray
Salt and freshly ground
pepper
FrisŠe to garnish
Fresh dill to garnish
Fresh flat leaf parsley to
garnish
Rocket to garnish

Cut each cod fillet crosswise into 4 equal slices. Brush the oven tray with
the vegetable oil, then place the cod slices next to each other on the tray
and keep aside.

Flavour the olive oil with a little lemon juice, add the tomato pieces and
season lightly with the salt and pepper. Leave to marinate for about 20
minutes.

Add the broad beans vrey gently to the tomato mixture and adjust the
seasoning. Using a spoon, arrange the mixture on the plate and sprinkle
with spring onion. Brush the cod pieces with black bean sauce and place
under a hot grill, on the middle shelf, for about 1 minute. Remove from the
oven tray using a palette knife and put on top of the broad beans and
tomato. Garnish with salad and serve.

Converted by MC_Buster.

Per serving: 61 Calories (kcal); 5g Total Fat; (64% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.