Cheesy Crusted Cod
with Spring Green Colcannon
We love good Cheesy Crusted Cod with Colcannon and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Sliced Spring Greens
(Contains Cereals containing gluten)
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Flat Leaf Parsley
(Contains Egg, Mustard)
Not included in your delivery
Preheat the oven to 200°C. Bring a large pan of water to the boil for the potatoes. Roughly chop the parsley (stalks and all). Trim the spring onions then slice thinly. Zest and halve the lemon.
Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water along with 0.5 tsp of salt and cook until you can easily slip a knife through, 15-20 mins. Add the spring greens for the final 3 mins of the cooking time.
Meanwhile, pop the breadcrumbs, half the cheese, half the parsley and all the lemon zest into a bowl with the olive oil (see ingredients for amounts). Season with salt and pepper and mix well.
Line a baking tray with baking paper. Pat the cod fillets dry with some kitchen roll and season both sides with salt and pepper. Lay them on the baking paper. Spread half the mayo on the top and sides of the cod pieces (we'll use the rest later), then spoon over the cheesy crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after handling raw fish! Roast on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-12 mins. IMPORTANT: The cod is cooked when opaque all the way through.
Once the potatoes and spring greens are cooked, drain well 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). Mash until potatoes are smooth. Season with salt and pepper and stir through the remaining cheese, remaining parsley and all the spring onion. Cover with a lid to keep warm. Cut the lemon into wedges.
Divide the cheesy mash between plates and serve with the fish and lemon wedges. Add a dollop of remaining mayo and enjoy!