Herb-crusted Cod with Orange, Watercress and Bean Salad

Featuring Newman’s Own® French Dressing

Make the salad first by heating the beans and leaving them to cool in the dressing so they absorb all its tangy flavour. The topping for the cod can be prepared well ahead ready for it to go into the oven when needed.

Preparation time: 15 minutes (plus cooling)

Cooking time: about 25 minutes

Serves: 4

Per serving: 448kcals, 18.2g fat, 0.3g saturated fat




2 oz (50 g) fresh breadcrumbs
Finely grated rind 1/2 orange 
2 tbsp (30 ml) Newman’s Own French Dressing
4 x 6 oz (175 g) cod fillets

14 oz (400 g) tin flageolet beans, drained and rinsed
6 tbsp (90 ml) Newman’s Own French Dressing
2 oranges, peeled and segmented
1 bunch of watercress


1. To prepare the crust for the cod, mix together the breadcrumbs, orange rind and dressing in a bowl, stirring until the mixture clings together. Rinse the cod fillets and pat dry with kitchen paper.

2. To prepare the salad, put the beans in a saucepan and add the dressing. Heat gently for 5 minutes, then remove and transfer the contents to a bowl. Set aside to cool and then stir in the orange segments. Divide the watercress into small sprigs, discarding any coarse stalks, and add to the bowl.

3. Preheat the oven to 200C, 400F, gas mark 6. Place the cod in an ovenproof dish and spread each fillet with the breadcrumb mixture, packing it down firmly with the back of a spoon or your fingers.

4. Bake the fish uncovered in the oven for 15-20 minutes until the flesh is opaque and the topping crunchy. Divide the salad between serving plates and top with the fish.

Tip: Other white fish fillets can be used for the recipe, try haddock, pollock or halibut, all are equally good.

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