Cod with ’Nduja, Capers, Parsley, Lemon and Spinach

This colourful, flavour packed meal will easily become a favourite.

Preparation time: 20 minutes - Cooking time: 25 minutes - Serves: 4

400g small (or new) potatoes, sliced
1 essential lemon, sliced
2 tbsp Cooks’ Ingredients ’nduja paste
85g peppers in oil, drained and chopped
2 x 260g packs Icelandic cod loin
450g bag essential spinach
25g pack flat leaf parsley, leaves roughly chopped
2 tbsp capers, rinsed and roughly chopped
1 tbsp essential olive oil

Buy Ingredients from Waitrose Here

1. Preheat the oven to 200˚C, gas mark 6. In a roasting tin, toss the sliced potatoes and lemon with the ’nduja. Spread it in one layer, pour in 2 tbsp water and bake for 12 minutes. Stir the peppers into the potato mixture and add the fish; season and baste. Add 2 tbsp more water; bake for a further 13-15 minutes until cooked through.

2. Meanwhile, wilt the spinach over a low heat. Squeeze out any excess water, then mix with the parsley, capers and olive oil; season. Divide the fish, potatoes and lemon between 2 plates and top with the dressed spinach.

Recipe Courtesy of Waitrose & Partners 
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