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Paprika Spiced Cod
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Paprika Spiced Cod

Paprika Spiced Cod

with Herbed Potatoes and Garlic Mayo

At HelloFresh we believe that being short of time should never stand in the way of getting delicious looking and tasting recipes on the table. With its flaky, meaty white flesh and subtle flavour, cod is one of our favourite fish for an everyday feast. Spiced with smoky paprika and served with crushed herby potatoes and crunchy mangetout, this recipe proves that it pays to keep things simple.

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.

Preparation Time20 minutes
Cooking time20 minutes

Nutritional information

Energy (kcal)424 kcal
Energy (kJ)1774 kJ
Fat5 g
of which saturates1 g
Carbohydrate45 g
of which sugars11 g
Protein31 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Tray
Mixing Bowl
Grill Pan
Baking Dish


Boil the potatoes

a) Cut the potato into small chunks and pop into a saucepan with a pinch of salt. b) Cover with boiling water and put the pan on high heat. c) Boil until tender, 12-15 mins, then drain.

Do the prep

a) Meanwhile, halve, peel and thinly slice the red onion. b) Roughly chop the flat leaf parsley. c) Pop your cod onto your prepped baking tray. Rub half the smoked paprika, a pinch of salt and a drizzle of oil into the fish. d) Preheat your grill to medium-high.

Soften the onion

a) Heat a splash of oil in a frying pan over medium-high heat. b) Add the onion, stir and cook until softened, 5-7 mins. c) Whilst the onion cooks, mix half the parsley into the garlic mayo with a pinch of the remaining smoked paprika.

Grill the fish

a) Cook the cod under the grill until opaque in the centre, 6-7 mins. b) When the onion is soft add the sugar (see ingredients for amount) and red wine vinegar. c) Allow the red wine vinegar to bubble away and then transfer the onion to a bowl. Keep the pan!

Stir fry the sugar snaps

a) Wipe the frying pan and return to high heat with a splash of oil. b) Stir-fry the sugar snaps until tender, 3-4 mins.

Combine and serve

a) Return the potatoes to the pan and add the onion, remaining parsley and a knob of butter (if you have some). Mix well. b) Share the potatoes between your plates, pop the sugar snaps alongside. Place the cod on top and finish with a dollop of mayo.