Crunchy cod and sprout salad
Prep time: 15 minsTotal time: 
Crunchy cod and sprout salad
Offering a welcome break from heartier food, this crispy cod salad uses fat-free yogurt in place of mayonnaise for a less rich, yet still creamy, caesar-style dressing
Prep time: 15 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 300g pack breaded cod fillets
- 2 medium eggs
- ½ x 50g tin anchovy fillets, drained, plus 1 tsp oil from the tin
- 80g 0% fat strained Greek yogurt
- 1 small garlic clove, crushed
- juice of ½ lemon
- 20g parmesan, finely grated
- 200g brussels sprouts, trimmed and thinly sliced
- 1 head romaine lettuce, roughly chopped
Step by step
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Put the cod fillets in the air fryer basket and air-fry for 10-12 minutes. Alternatively, preheat the oven to 200°C, fan 180°C, gas 6 and cook on a baking tray for 20 minutes, until crisp and golden. Cut into bite-size chunks and set aside.
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Meanwhile, bring a small pan of water to the boil. Lower in the eggs and cook for 7 minutes (this will give jammy yolks), then plunge into a bowl of iced water. Once cold, peel and cut into quarters.
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Mash half the anchovies with a fork and place in a large bowl. Stir in the Greek yogurt, garlic, lemon juice, reserved anchovy oil, half thegrated parmesan and 1 tablespoon of water. Add the sliced sprouts and chopped lettuce, and toss to coat in the dressing. Season to taste and set aside for 10 minutes, so the sprouts and lettuce soften slightly.
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Divide the salad between shallow bowls and top with the breaded fish chunks, eggs, and remaining whole anchovies and grated parmesan. Finish with black pepper to serve.
