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Quick baked cod with sweet potato, spinach and crème fraïche

Name: Quick baked cod with sweet potato, spinach and crème fraïche
Yield: Serves 4
Ingredients: 3 sweet potatoes, cut into batons; Olive oil for frying; 1 onion, sliced; 250g young leaf spinach; 1 tbsp wholegrain mustard; 125ml crème fraîche; Finely grated zest and juice 1 lemon; 4 sustainable cod fillets, skin on; 2 tbsp seasoned plain flour; Chopped fresh parsley, to serve

Published: 8 Mar 16
Updated: 4 Mar 25

Easy and ready in 30 minutes – this baked cod recipe comes served with sweet potato and a light, creamy spinach sauce.

Easy
January 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

Easy and ready in 30 minutes – this baked cod recipe comes served with sweet potato and a light, creamy spinach sauce.

Nutrition: per serving

Calories: 527kcals
Fat: 20.5g(9.8g saturated)
Protein: 32.4g
Carbohydrates: 48.7g(14.3g sugars)
Fibre: 9.1g
Salt: 0.9g

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Ingredients

3 sweet potatoes, cut into batons
Olive oil for frying
1 onion, sliced
250g young leaf spinach
1 tbsp wholegrain mustard
125ml crème fraîche
Finely grated zest and juice 1 lemon
4 sustainable cod fillets, skin on
2 tbsp seasoned plain flour
Chopped fresh parsley, to serve

Method

Bring a large pan of water to the boil and cook the sweet potato batons for 10-15 minutes until tender. Drain, then return to the pan with the lid on to keep warm.
Meanwhile heat the olive oil in a large saucepan over a medium heat, then gently fry the onion for 5 minutes.
Put the spinach in a colander in the sink and pour over a kettle of boiling water to wilt it, then leave to drain.

Add the mustard, crème fraîche, lemon zest and lemon juice to the onion. Bubble for 2 minutes, then stir in the wilted spinach. Taste and season with salt and pepper. Leave on the stove with the heat turned to its lowest setting while you prepare the fish.
Heat a large frying pan with a little oil over a high heat. Dip the cod in the seasoned flour until well coated, then add it to the pan, skin-side down. Fry for 5 minutes, then carefully turn and cook for about 3 minutes more until just opaque throughout. Serve with the sweet potato and creamed spinach, with a sprinkling of chopped parsley.