An example of how thanks to a few tricks a simple fish dish can be elevated to a next level. It is not only delicious but also healthy, and it looks beautiful.
Cod with Spinach, Potatoes and Red Pepper Sauce – Simple but Great
Cod with Spinach, Potatoes and Red Pepper Sauce is a great example of how easily something pretty simple can be elevated to a much higher level.
The main components – boiled potatoes and fried cod – are good but let’s be honest – a bit simplistic.
However, add spinach fried with garlic and serve it all with a portion of red pepper sauce. And you will get an enjoyable experience not only for your taste buds but also for your eyes.
Apart from being tasty and looking good on a plate, this Cod with Spinach, Potatoes and Red Pepper Sauce is also pretty healthy.
It contains spinach that is one of the most nutrient-dense types of food.
It also contains cod – an excellent source of Vitamin B12, Iodine, Selenium, Phosphorus and of course low-calorie proteins.
And if you would like to make this dish even healthier, you can bake the fish in an oven instead of frying it.
I am a big fan of cod, so if you would like to try out some of my other recipes, please click here.
Cod with Spinach, Potato, and Red Pepper Sauce
Fried cod served on potatoes and spinach with a delicious sauce made of roasted peppers.
- 3 red peppers
- 600 g potatoes peeled and cut into 4 cm pieces,
- 2 tbsp double cream preferably thick one
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic crushed
- 250 g spinach
- 600 g cod (4 fillets), skinless and boneless
- salt and pepper.
Preheat a grill in an oven.
Cut the peppers into quarters, discard the insides, place them on a baking tray (skin side up) and put under the hot grill until the skin is black and blistered (it will take about 10-15 minutes – the time depends on a grill).
When done, put the peppers in a plastic bag, seal it and leave for at least 10 minutes (this will make it easier to peel the skin off).
Peel the peppers and liquidise them in a food processor or blender.
Transfer to a small pot and if the sauce is too runny, reduce it. When the pepper sauce has the consistency to your liking, add the cream and seasoning.
Boil the potatoes in salted water till cooked through (cooking time will vary depending on the type of potatoes).
In a big frying pan, gently warm up 1 tbsp of olive oil, fry the garlic quickly until it releases its aroma; add the spinach and fry it until wilted.
In a frying pan, heat 1 tbsp of olive oil and 1 tbsp of butter, add the seasoned fish and fry for 2-3 minutes on each side till golden and cooked through.
Add 1 tbsp of butter and the wilted spinach to the cooked potatoes, check the seasoning; reheat the pepper sauce if not hot enough.
On each plate, put a portion of potatoes mixed with the spinach, place the fish on top and the sauce on the side.
Serving: 1portionCalories: 423kcalCarbohydrates: 35gProtein: 33gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 197mgPotassium: 1802mgFiber: 7gSugar: 5gVitamin A: 9007IUVitamin C: 163mgCalcium: 120mgIron: 4mg