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Crunchy Cod

Crunchy Cod

with Baked Wedges and Carrots

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Tonight's dinner ... Crunchy cod! Not all kids like fish, but with these super crunchy top it's a dish everyone in the family can enjoy. Twist it up for the adults with some garlicky spinach to add some green to our version of fish and chips!

Tags:Family Friendly
Allergens:Cereals containing GlutenFishEggMustard

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)


30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ pot(s)

Mild Paprika

2 unit(s)



1 sachet


(ContainsEgg, Mustard)

1 clove


1 unit(s)


1 bag(s)

Baby Spinach

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat16.0 g
of which saturates1.0 g
Carbohydrate79 g
of which sugars14.0 g
Protein33 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Parchment Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel). Trim the carrot (no need to peel) and chop into batons the same size as the potato wedges. Pop the potato and carrot onto a lined baking tray and season with salt and half the paprika. Drizzle with oil. Turn to coat in the oil and roast on the top shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.


Line another baking tray with parchment paper. Pop the panko breadcrumbs in a small bowl and mix in the remaining paprika and olive oil (see ingredients for amount). Pop the cod pieces onto the baking tray and smear a thin layer of mayonnaise on each piece of fish. Carefully sprinkle the crumbs on top and gently press to make sure they stick. We will bake the fish when the veggies have 15 mins cooking time left.


Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges. Do any washing up that needs doing.


When the veggies have 15 mins left, pop the fish into the oven. Bake on the middle shelf until the crunchy top is golden and the fish is cooked through. IMPORTANT: The fish is cooked when the centre is opaque.


Five mins before the fish is ready, heat a splash of oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds until fragrant. TIP: Be careful to not let it brown. Add the spinach, stir and cook until completely wilted, 2-3 mins. Season with salt and pepper and get ready to serve.


When everything is ready, share the roasted veggies between your plates. For those that like spinach place some alongside and top with the crunchy cod. Serve a lemon wedge alongside. Enjoy!