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Cajun Crumbed Cod and Paprika Potatoes
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Cajun Crumbed Cod and Paprika Potatoes

Cajun Crumbed Cod and Paprika Potatoes

with Paprika Mayo and Garlic Broccoli

This Cajun Crumbed Cod and Paprika Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Under 600 calories
Allergens:
Cereals containing gluten
Mustard
Milk
Egg
Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Smoked Paprika

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

1

Cajun Spice Mix

(Contains Mustard)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2

Cod Fillets

(Contains Fish)

1

Broccoli

2

Garlic Clove

Not included in your delivery

2

Mayonnaise

1

Oil for the Breadcrumbs

1

Water for the Mayo

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Nutritional information

Energy (kJ)2366 kJ
Energy (kcal)566 kcal
Fat20 g
of which saturates5 g
Carbohydrate59 g
of which sugars7 g
Protein38 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Small Bowl
Garlic Press
Grill Pan

Instructions

Roast the Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle on half the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

Make the Crumb
2

In a small bowl, mix together the panko breadcrumbs, Cajun spice mix (add less if you don't like heat), grated hard Italian style cheese and oil for the crumb (see ingredients for amount). Season with salt and pepper, then set aside.

Bake the Cod
3

Pat the cod with kitchen paper to remove any excess moisture. Lay the cod fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Divide the breadcrumb mix evenly between the two fillets and press down firmly to keep in place. Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Mix the Paprika Mayo
4

While everything bakes, mix the mayonnaise, remaining smoked paprika and water for the mayo (see ingredients for amount) in another small bowl. Season with salt and pepper and set aside.

Cook the Broccoli
5

Chop the broccoli into florets (like small trees). Halve any large florets. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on high heat. Once hot, add the broccoli and stir-fry for 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.

Serve
6

When everything is ready, serve the cod with the roast potatoes and garlic broccoli alongside. Drizzle over some paprika mayo and serve the rest alongside for dipping. Enjoy!