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Cajun Spiced Cod and Chive Dressing
Cajun Spiced Cod and Chive Dressing

Cajun Spiced Cod and Chive Dressing

with Roast Potato Mash and Cavolo Nero

Recipe Development Team
Recipe Development TeamPublished on May 06, 2025
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Sea bass is a delicate fish, perfect for pairing with spices such as the Cajun blend in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Extra spicy
•Calorie Smart
•Customer Favourite
•Pescatarian
Allergens:
Pesce

The quantities provided above are averages only.

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.

Total40 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Baking Potato

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove**

½ unit(s)

Lemon

1 bunch(es)

Chives

100 grams

Chopped Cavolo Nero

2 unit(s)

Cod Fillets

(Contains: Pesce)

1 sachet(s)

Cajun Spice Mix

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2210 kJ
Energy (kcal)528 kcal
Fat14.1 g
of which saturates2.1 g
Carbohydrate59 g
of which sugars11.2 g
Dietary Fibre9.7 g
Protein23 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them both onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Peel and grate the garlic (or use a garlic press).

Zest and halve the lemon (see ingredients for amount). Finely chop the chives (use scissors if easier). 

Marinate the Cod
3

Pat the cod dry with kitchen paper, then drizzle with the olive oil for the marinade (see pantry for amount).

Season with salt and half the Cajun spice mix (add less if you'd prefer things milder). Rub onto both sides of the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

In a small bowl, mix the remaining Cajun spice mix with half the chives, a pinch of lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see pantry for amount). Season with salt. Set your chive dressing aside.

Cook the Cavolo Nero
4

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Remove the lid, add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

Fish to Fry
5

When the potatoes have 10 mins left, wipe out your (now empty) frying pan and pop on medium-high heat (no oil).

Once hot, lay in the fish and fry until golden, 3-4 mins. TIP: To stop the fish from breaking up, don't move it around when it's cooking.

Turn and cook for 3-4 mins on the other side. When cooked, remove the pan from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

Finish and Serve
6

When the potatoes are cooked, add them to your bowl of cavolo nero and roughly mash. Mix in a knob of butter (if you have any) and the remaining chives. Season to taste with salt and pepper.

Serve your cavolo nero mash topped with the spiced cod and a drizzle of chive dressing.

Chop any remaining lemon into wedges and serve alongside for squeezing over.

Enjoy!

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