Almond and Parmesan Crusted Cod

with Creamy Mash and Steamed Broccoli

photo
Family-Friendly
Share!
Family-Friendly
Share!

Instructions

photo

1 Boil the potatoes

Pre-heat the oven to 200°C. Peel and cut the potatoes into small cubes. Use a large pot to bring water to boil and cook the potato cubes for about 15 minutes until soft. Drain well.

photo

2 Mash the potatoes

Mash the potatoes with a potato masher and add milk (adjusting the amount of milk to reach a nice consistency). Season generously with salt.

photo

3 Combine

In a bowl, combine almond flakes, grated Parmesan, chopped parsley, butter, panko, salt and pepper. Using your hands, mix just enough for the almond flakes to break and the mixture to be even.

photo

4 Cover and bake

Cover the fish with the almond coating and place on a lined roasting dish. Pour any excess coating on top and bake in the oven for 12-15 minutes until cooked and crispy.

photo

5 Cook the Broccoli

Use a steamer or add about 2 centimeters of water to the bottom of a pot. Bring to boil and add the broccoli. Cover with a lid and allow to steam for 5-7 minutes. Serve the crispy fish with the mash and broccoli.

Tips for fussy eaters

This is a hit and a good one for lunch boxes, too!

Pro tip

If entertaining, toast a few almond flakes on a dry pan until nicely golden and garnish the broccoli with them before serving. Enjoy!

A nostalgic and extremely satisfying golden oldie!

Cooking Time: 25 min

Cals 700 · Prot 106.4 · Carbs 59.4 · Fat 28.9

Ingredients

Number of people

Fish

Cod fillet 400 Grams
Almond flakes 50 Grams
Parmesan 30 Grams
Fresh parsley 10 Grams
Salted butter 20 Grams
Panko bread crumbs 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Potato mash

Potatoes 600 Grams
Full fat milk 150 ML
Salt 1 Tsp

Veg

Broccoli 200 Grams

A nostalgic and extremely satisfying golden oldie!

Cooking Time: 25 min

Cals 700 · Prot 106.4 · Carbs 59.4 · Fat 28.9

Instructions

photo

1 Boil the potatoes

Pre-heat the oven to 200°C. Peel and cut the potatoes into small cubes. Use a large pot to bring water to boil and cook the potato cubes for about 15 minutes until soft. Drain well.

photo

2 Mash the potatoes

Mash the potatoes with a potato masher and add milk (adjusting the amount of milk to reach a nice consistency). Season generously with salt.

photo

3 Combine

In a bowl, combine almond flakes, grated Parmesan, chopped parsley, butter, panko, salt and pepper. Using your hands, mix just enough for the almond flakes to break and the mixture to be even.

photo

4 Cover and bake

Cover the fish with the almond coating and place on a lined roasting dish. Pour any excess coating on top and bake in the oven for 12-15 minutes until cooked and crispy.

photo

5 Cook the Broccoli

Use a steamer or add about 2 centimeters of water to the bottom of a pot. Bring to boil and add the broccoli. Cover with a lid and allow to steam for 5-7 minutes. Serve the crispy fish with the mash and broccoli.

Tips for fussy eaters

This is a hit and a good one for lunch boxes, too!

Pro tip

If entertaining, toast a few almond flakes on a dry pan until nicely golden and garnish the broccoli with them before serving. Enjoy!

Ingredients

Number of people

Fish

Cod fillet 400 Grams
Almond flakes 50 Grams
Parmesan 30 Grams
Fresh parsley 10 Grams
Salted butter 20 Grams
Panko bread crumbs 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Potato mash

Potatoes 600 Grams
Full fat milk 150 ML
Salt 1 Tsp

Veg

Broccoli 200 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...