Brown-butter cod loin with leeks, spinach and grains

Name: Brown-butter cod loin with leeks, spinach and grains
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 50 g essential Waitrose unsalted butter; 4 cod loin fillets (about 130g each), patted dry; 2 essential Waitrose leeks, trimmed and thinly sliced; 250 g brown basmati and quinoa; 235 g ready-washed spinach; 4 tbsp mustard mayonnaise

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Gluten free

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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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

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.

Typical values per serving when made using specific products in recipe