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Recipe for :

Pan-fried Cod with Spinach and Cheesy Mashed Potatoes

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"We've borrowed the method for this from Gary Rhodes but simplified the ingredients. He describes the end result as 'a tower of flavours' and we have to agree!"


4 cod fillets, skinned
1 tbsp plain flour
salt and freshly ground white pepper
1 tbsp olive oil
100g (4oz) unsalted butter
3 - 4 tablespoons fish stock or water
900g (2lb) baby leaf spinach, washed
juice of 1/2 lemon
450g (1lb) mashed potatoes
100 (4oz) parmesan or mature cheddar cheese, grated

  • Lightly flour and season the cod with salt and pepper. Heat a frying pan with the oil and 25g (1oz) of the butter until really hot, then add the cod and cook for about 3 - 4 minutes on each side, keeping the pan hot, until the fish is golden brown.
  • While the fish is cooking, bring the stock or water to the boil with 25g (1oz) of butter. Add the spinach leaves and stir for 2 - 3 minutes. Season, remove the spinach when tender and continue to boil the remaining juices. Whisk in the remaining butter to make a spinach butter sauce, then add the lemon juice.
  • Warm the mashed potatoes and mix in the cheese.
  • To serve, spoon the potatoes on to plates and sit some spinach on it, then arrange the fish on top of the spinach. Pour the spinach butter sauce around.

This also works very well with other white fish such as halibut, haddock, turbot

Serves 4

The Fish Society