Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2701 / 646
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil the potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.
2 Mash the potatoes
Once soft, drain the potatoes and return them to the pan with the milk (adjust the amount of milk to achieve the desired consistency). Mash until smooth and season generously with salt. Set aside, cover and keep warm.
Meanwhile, in a bowl, combine the almond flakes, grated Parmesan, chopped parsley, butter, panko, salt and pepper. Give everything a good mix up. Break up some of the almonds as you go.
4 Cover and bake
Place the fish in a well oiled baking dish and cover with the almond mix. Bake in the oven for 15 min until cooked through and golden and crispy on top.
5 Boil broccoli
Meanwhile, rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 5 min or until tender. Drain once cooked.
Serve the crispy cod with the mashed potatoes and the boiled broccoli.