Cheesy Cod and Spinach

with Mash
This dish feels decidedly anti-summer. It's comforting, warming and altogether wholesome.
Cooking time: 35 min
Cals 977 · Prot 41 · Carbs 75 · Fat 52
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Cod fillet
350 Grams
120 ML
Vegetable stock cube
0.5 Pieces
Creme fraiche
150 Grams
Dijon mustard
6 Grams
White vinegar
15 ML
Onion powder
5 Grams
Garlic powder
2 Grams
Fresh chives
15 Grams
Cherry tomatoes
150 Grams
45 Grams
Panko bread crumbs
40 Grams
Olive oil
1 Tbsp
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams

Mash potato

600 Grams
0.5 Tsp
Salted butter
30 Grams


1 Boil 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 salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft.
2 Prep
Meanwhile, boil the measured water and dissolve the vegetable stock cubecreme fraicheDijon mustardwhite vinegaronion powder and garlic powder in it. Finely chop the chives. Halve the cherry tomatoes.  Add the chives to the stock and give it a good stir.
3 Prep breadcrumbs
Grate the Parmesan. In a bowl, combine the grated Parmesan and panko bread crumbs with a generous drizzle of olive oil and a pinch of salt and pepper.
4 Bake
Place the baby spinach into an oiled baking dish. Top with the cod and the halved cherry tomatoes. Pour the creamy stock over everything and sprinkle with the panko bread crumb mixture. Bake in the oven for 20 min or until the fish is opaque and flaky.
5 Mash potatoes
Meanwhile, once soft, drain the potatoes and return them to the pan with the butter. Mash until smooth and season with salt
6 Serve
Serve the creamy cod with the potato mash to the side.
Tips for fussy eaters
Use a ricer instead of a masher to guarantee lump-free mash!
Pro tip
You can tell when white fish is cooked by checking if the flesh flakes easily.

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