
Food
Homemade Sriracha Mayo
This quick and fiery Sriracha mayo takes seconds to make, is free on the plan, and adds…
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5mins
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15mins
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Easy
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2
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Low Cal Spray Oil
1 Red Onion, roughly chopped
2 Garlic Cloves, crushed
1tbsp Balsamic Vinegar
250g Vine Ripened Cherry Tomatoes, halved
200g Canned Butter Beans, drained
2 x 150g Thick Cod Fillets, skinned
Salt and Pepper
2 tsp Lemon Juice
2 tbsp Chopped Parsley
Spray a frying pan with oil and, over a low heat, cook the red onion and garlic for 5 minutes, until softened.
Add the balsamic vinegar and cherry tomatoes and cook for 5 minutes, then tip in the butter beans and cook gently for 5 more minutes. Season to taste.
Meanwhile, heat a frying pan, sprayed with oil. Cook the cod for 8–10 minutes, turning halfway through.
Arrange the tomato and bean mixture on 2 plates and place the cod on top. Add some black pepper, lemon juice and parsley. Serve with boiled green vegetables.
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