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Cod with ’Nduja, capers, parsley, lemon and spinach
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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
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.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.
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