Mediterranean Cod: Image by @nickcarman_foodphoto

Meal: Lunch or Dinner - PHASE 2
Time: 15 mins
Serves: 1


  • 130g vegetables such as leeks, artichoke heart (in brine), courgette and mushroom 
  • 100ml vegetable stock 
  • 1-2 tsp herb de Provence 
  • salt and freshly ground black pepper 
  • 130g cod fillet, salmon or tuna would also work well


  1. Slice the leeks finely and cut the remaining vegetables into bite sized chunks 
  2. Heat a non-stick pan and add the stock, cook the leeks until they soften then add the remaining vegetables and season with herbs, salt and black pepper. Simmer for 5-8 minutes
  3. Scatter the remaining herbs onto the cod and season then steam or gently dry fry in a non-stick frying pan for 3-5 minutes on each side 

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