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Cheesy Crusted Cod
Cheesy Crusted Cod

Cheesy Crusted Cod

with Cheese & Parsley Colcannon

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This Cheesy Crusted Cod is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Egg
•Fish
•Mustard

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)446 kcal
Energy (kJ)1864 kJ
Fat14.1 g
of which saturates4.6 g
Carbohydrate46.9 g
of which sugars4.8 g
Protein33.9 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Chopping Board
•Knife
•Medium Saucepan
•Bowl
•Spoon
•Baking Tray
•Potato Masher
•Colander
•Lid

Instructions

Get Prepped
1

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.

Start the Mash
2

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.

Make the Crumb
3

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.

Roast the Cod
4

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.

Colcannon Time
5

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.

Serve
6

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!

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