Cheesy Crusted Cod
with Cheese & Parsley Colcannon
- Cereals containing gluten
- Milk
- Egg
- Fish
- Mustard
This Cheesy Crusted Cod is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Flat Leaf Parsley
1
Spring Onion
½
Lemon
450
Potatoes
100
Shredded Savoy Cabbage
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2
Cod Fillets
(Contains: Fish)
32
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1
Oil for the Breadcrumbs
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Roughly chop the parsley (stalks and all). Trim and thinly slice the spring onion. Zest and cut the lemon into wedges.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Add the savoy cabbage for the final 3 mins of cooking time.
Meanwhile, pop the breadcrumbs, lemon zest, half the cheese and half the parsley into a medium bowl with the oil for the breadcrumbs (see ingredients for amount). Season with salt and pepper and mix well.
Pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Lay onto a baking tray lined with baking paper.
Spread half the mayo over the top and sides of the fish. Spoon over the breadcrumb mixture, pressing it down with a spoon.
Bake the cod on the middle shelf of your oven until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Once the potatoes and cabbage are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and roughly mash.
Season with salt and pepper, then stir through the spring onion and remaining cheese and parsley. Cover with a lid to keep warm.
When everything is ready, transfer the cheesy crusted cod to your plates with a helping of colcannon alongside.
Serve with a dollop of the remaining mayo and a lemon wedge for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the lemony crust and cheesy colcannon, finding the dish delicious and full of flavour.
- Ease of prep: Customers found this recipe quick and easy to prepare, with some noting it looked just like the photo.
- Suggestions: Consider adding extra vegetables like green beans or roasted tomatoes for a more balanced meal.
- Portions: Several reviewers mentioned the cod portions were too small, suggesting larger fillets would improve the dish.
- Texture: Some found the meal needed more textural contrast; try ensuring the crust is extra crispy.
