Ingredients
Serves 4
- 200g baby potatoes
- 100g breadcrumb
- 1 lemon
- 2 tbsp parsley, chopped
- 2 garlic cloves, chopped
- 2 tbsp butter, melted
- 4 fillets of cod
- 1 onion, sliced
- ¼ sweet hear cabbage, sliced
- 1 tsp mustard
- 200ml cream
- 2 hand full spinach
- Salt and pepper
Method
- Preheat the oven to 180˚C.
- In a saucepan, place the baby potatoes, cover with water and season with salt. Bring to the boil and simmer until fully cooked.
- Remove from the heat and drain. Slice them and Keep aside warm.
- In the meantime, In a bowl, combine the breadcrumb with half of herbs and, lemon zest and garlic.
- Drizzle some melted butter (or oil) and season with salt and pepper.
- Sprinkle the mixture onto the fish and Transfer in the air fryer or oven and bake for 12-14 minutes in the air fryer or 15-20 minutes in the oven or until the fish is flaky and cooked through.
- At the same time, over high heat, in a large sauté pan, sauté the sliced baby potatoes with the onion, garlic, cabbage and sauté for a further 2 -3 minutes until translucents..
- Stir the mustard and cream.
- Cover with a lid and Simmer over medium heat for 2 minutes until the vegetables are warmed through.
- Add the spinach and let them wilt last minute. Remove from the heat and remove from the cod from the oven.
- Serve the cod immediately with the creamy potato.
