CHINESE COD WITH BLACK BEAN SAUCE

CHINESE COD WITH BLACK BEAN SAUCE

Serves 2

Points per recipe 13½

Points per serving 6½

115g egg thread noodles

1 tsp olive oil

2 x 115g skinless, boneless chunky cod fillets

4 lettuce leaves (large outer leaves of a round lettuce)

1 orange, peeled and segmented

juice of 1 orange

5 tbsp black bean sauce

freshly ground pepper

Preheat oven to Gas 6/200ºC/400ºF

Soak egg noodles in boiling water following the instructions on the packet.

Meanwhile lightly brush 2 large pieces of double thickness foil approx 8" square with the oil and set to one side.

Season the cod fillet with pepper and wrap 2 lettuce leaves around each fillet.  Divide the noodles in half and place a mound in the centre of each piece of foil.  Top with cod fillet.

Mix the orange segments, orange juice and black bean sauce together and spoon equally over the fish. 

Loosely wrap the foil parcels and place on a baking tray in the oven.  Cook for 10-15 mins until the fish is cooked.

To serve put each parcel onto a dinner plate and take straight to the table.