Pan-fried Cod with Spinach and Cheesy Mashed
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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
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,
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
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.
the mashed potatoes and mix in the cheese.
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
also works very well with other white fish such
as halibut, haddock, turbot