zoom Cod with ’Nduja, capers, parsley, lemon and spinach

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    Cod with ’Nduja, capers, parsley, lemon and spinach

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    Cod with ’Nduja, capers, parsley, lemon and spinach

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes

    Serves: 4


    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.

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


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