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Cajun Crumbed Cod and Paprika Potatoes

Cajun Crumbed Cod and Paprika Potatoes

with Paprika Mayo and Garlic Broccoli

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This delicious Cajun Crumbed Cod and Paprika Potatoes has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedSpicyUnder 650 calories
Allergens:Cereals containing glutenMilkEggFishMustard

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

Smoked Paprika

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 pot(s)

Cajun Style Spice Mix

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Cod

(ContainsFish)

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 unit(s)

Broccoli

2 unit(s)

Garlic Clove

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

1 tbsp

Water for the Mayo

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat19.6 g
of which saturates5.2 g
Carbohydrate55.4 g
of which sugars4.7 g
Protein38.1 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Kitchen Paper
Parchment Paper
Garlic Press
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.

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 breadcrumbs (see ingredients for amount).
Season with salt and pepper, then set aside.

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 between your fillets and press down firmly.
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.

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, then set your paprika mayo aside.

5

Halve any large broccoli 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.
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.

6

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