Brown-butter cod loin with leeks, spinach and grains

Brown-butter cod loin with leeks, spinach and grains

5 out of 5 stars(1) Rate this recipe
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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,752kJ/ 420kcals

Fat

24.7g

Saturated Fat

8.3g

Carbohydrates

20.2g

Sugars

3.7g

Fibre

3.4g

Protein

29.1g

Salt

0.9g

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Overall rating (5/5)

5 out of 5 stars1 rating