Brown-butter cod loin with leeks, spinach and grains
Gluten free
Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
Ingredients
50g essential Waitrose unsalted butter
4 cod loin fillets (about 130g each), patted dry
2 essential Waitrose leeks, trimmed and thinly sliced
250g brown basmati and quinoa
235g ready-washed spinach
4 tbsp mustard mayonnaise
Method
Heat the butter in a heavy-based, non-stick frying pan until foaming. Season the cod and cook on one side over a medium-low heat until golden and almost cooked through (about 8 minutes); turn down the heat if it’s browning too much. Flip and fry for 2-3 minutes more, until cooked. Set aside, covered with foil.
Put the leeks into the pan and cook over a medium heat for 4-5 minutes, until soft and golden. Add the grains and spinach, cooking for 1-2 minutes, until just wilted; season. Add any juices from the rested fish to the grains. Serve with the fish, mustard mayonnaise and some lemon wedges, if liked.
