Slimming World - Baked Pesto Cod with Garlic Mash

Serves 4

Ready in 45 minutes

Syns Per Serving - Free on Extra Easy

Ingredients

2 medium courgettes, sliced thinly lengthways

4 large, thick skinless cod fillets

2 garlic cloves, peeled and crushed

6-8 tbsp very finely chopped basil

finely grated zest and juice of 1 lemon

salt and freshly ground black pepper

312g/11oz vine tomatoes

For the mash

1kg/2lb 4oz potatoes, peeled and roughly chopped

100ml/3½fl oz hot water or vegetable stock

2 garlic cloves, peeled and crushed

6 spring onions, finely sliced

Method

1. Heat a large griddle pan and griddle the courgettes in batches for 2 to 3 minutes on each side. Remove and keep warm.

2. Preheat the oven to 200c/Gas 6. Place the cod fillets in a large shallow dish in a single layer.

3. Place the garlic, basil, lemon zest and juice in a mortar and pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish. Add the tomatoes to the dish and bake for 12-15 minutes or until cooked through.

4. Meanwhile boil the potatoes in lightly salted water for 12-15 minutes or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and spring onions and season well.

5. Divide the garlic mash between four warmed plates and place a cod fillet on each. Serve immediately with the griddled courgettes and roasted tomatoes.

Slimming World - Liver and Bacon with Spring Onion Mash

Serves 4

Ready in 45 minutes

Freezer Friendly

Syns per Serving - Free on Extra Easy

Ingredients

908g/2lb potatoes, peeled and chopped

salt and freshly ground black pepper

283g/10oz fat free natural yogurt

1 tsp English mustard powder

6 spring onions, finely sliced

low calorie cooking spray

8 rashers of bacon, cut into bite-sized pieces

681g/1lb 8oz lamb's liver

113ml/4fl oz beef stock

grilled tomatoes, to serve

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain, then return to the pan.

2. Stir together the yogurt and mustard powder. Then add to the potatoes, and mash until smooth. Stir in the spring onions (reserving a few to garnish). Season well, set aside and keep warm.

3. Spray a large non-stick pan with low calorie cooking spray and place over a medium heat. Fry the bacon pieces for 3-4 minutes, or until cooked through and browned. Put the bacon on a plate, cover and keep warm.

4. Season the liver on both sides. Spray a frying pan with low calorie cooking spray, add the liver and cook over a high heat for 30 seconds on each side (until nicely browned but pink and juicy on the inside). Return the bacon to the pan, add the stock, and bring the liver and bacon to the boil.

5. Remove from the heat. Heap the mash onto warmed serving plates and sprinkle over the reserved spring onions. Spoon over the liver and bacon and serve with grilled tomatoes.