Chargrilled cod in a honey dressing

Wendy Barrie: Food writer

Ingredients: serves 2

2 x 100 g cod (fillets)
1 tsp rapeseed oil
½ lemon (juiced)
1 tsp honey
1 tbsp mint (chopped)
1 tbsp chives (chopped)
black pepper (freshly milled)
1 red pepper (deseeded & cut in chunks)

Method:

Marinade cod and peppers in dressing.
Pre-heat pan and chargrill cod and peppers for 6-8 minutes, turning once.
The cod is cooked when flesh is opaque and flakes with a fork.

To serve:

Serve with baked potato wedges.

Recipe tips:

Keep all meat and fish products in the fridge, unless you plan to freeze them.