COD LOIN WITH PHILLY MUSTARD SAUCE
2 pieces of cod loin (150g each) 60g PHILADELPHIA Original Spreadable Cream Cheese 1 tbsp Dijon mustard 1 tsp wholegrain mustard 2 tbsp semi-skimmed milk Mixed salad leaves
1. Steam cod for 5min or until cooked (fish should flake when
tested with a knife). 2. Make the Philly sauce by heating the cream cheese gently
with the two mustards and milk, taking care not to let it boil. 3. Serve the mustard sauce on the cod and the salad leaves
on the side.