zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Brown-butter cod loin with leeks, spinach and grains

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Home
    • Recipes
    • b
    • Brown-butter cod loin with leeks, spinach and grains

    Brown-butter cod loin with leeks, spinach and grains

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    50g essential Waitrose unsalted butter
    4 cod loin fillets (about 130g each), patted dry
    2 essential Waitrose leeks, trimmed and thinly sliced
    250g pouch 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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    4 stars

    Glossary