Cheesy Cod and Spinach

with Mash

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family-friendly
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Instructions

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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.

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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.

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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.

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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.

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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

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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.

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

Ingredients

Number of people

Bake

Cod fillet 350 Grams
Water 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
Parmesan 45 Grams
Panko bread crumbs 40 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams

Mash potato

Potatoes 600 Grams
Salt 0.5 Tsp
Salted butter 30 Grams

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

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

photo

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.

Ingredients

Number of people

Bake

Cod fillet 350 Grams
Water 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
Parmesan 45 Grams
Panko bread crumbs 40 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams

Mash potato

Potatoes 600 Grams
Salt 0.5 Tsp
Salted butter 30 Grams
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