Zesty Cod Fillet
with Crispy Pancetta Roasties and Garlicky Spinach
Pancetta and onion - a match made in culinary heaven. Throw in golden roast potatoes and garlicky spinach and you've just about hit the jackpot. Chef André, then gets you to cook cod to perfection with a delicious crispy skin. You may just be tempted to buy a lottery ticket at the weekend after this absolute winner of a dish.
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.
Ingredients
1
Red Onion
1
New Potatoes
60
British Smoked Bacon Lardons
1
Garlic Clove**
½
Lemon
1
Baby Spinach
2
Cod Fillets
(Contains: Fish)
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion into half moons. Chop the potatoes into 2cm chunks and pop them on a baking tray with the pancetta. Drizzle over a splash of oil and season with salt and black pepper. Toss and roast on the top shelf of your oven until golden, 30 mins. After 10 mins, turn the potatoes and add the onion. Return to the oven to finish cooking.
Meanwhile, peel and grate the garlic clove (or use a garlic press). Zest the lemon, then cut in half. Rinse the spinach leaves in a colander under cold water. Keep to one side. Don’t forget to add the onion to your potatoes, do any washing up that needs doing and then move on to step 3.
Season the cod with a pinch of salt, a splash of oil and a sprinkling of lemon zest. Rub the oil and salt into the cod. Keep to one side.
When the potatoes have 10-12 mins cooking time left, heat a frying pan over medium-high heat. Once hot, carefully lay in the fish (no oil!) skin-side down and cook until the skin is crispy, 4-5 mins. When the skin is crispy, carefully turn and cook the flesh side, 4-5 mins. TIP: The fish is cooked when the centre is opaque. Remove from the pan and cover with foil to keep warm. Wipe the pan out with kitchen towel.
Return the empty frying pan to medium heat and add a spalsh of oil. Add the garlic, cook for 30 seconds and add the spinach. Season with salt and black pepper. Cook, stirring frequently until the spinach has wilted, 3 mins.
When the everything is ready, squeeze the lemon juice over the cod. Serve the cod on a bed of garlicky spinach with the pancetta roasties alongside. Enjoy!
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