Recipes in partnership with Breast Cancer Care, Cod with garlic sweet potato mash and lemon spinach, Pierce the sweet potatoes, then microwave on high for 10-12 minutes until soft. Mash together with two tablespoons butter and keep warm. of the salt and the pepper. Spread each filet with a little of the remaining butter. We have sent you an activation link, magazine. Rinse fish; pat dry with paper towels. The information shown is Edamam’s estimate based on available ingredients and preparation. Subscribe now for full access. Keep warm. Sprinkle cod pieces with 1/4 tsp. Preheat oven to 450 degrees. Melt butter and spread into a 13x5 casserole dish. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Subscribe to delicious. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Moira Hodgson, Frances McCullough, Barbara Witt. Enter the email address associated with your account, and we'll send you a link to reset your password. please click this link to activate your account. Ingredients. today for just £13.50 – that's HALF PRICE! Cut fish into 3 x 2-inch pieces. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture. Fry the fish, skin-side down, for 2-3 minutes until crisp. Now you can stay up to date with all the latest news, recipes and offers. Fry the fish, skin-side down, for 2-3 … A quick and healthy fish recipe made with just six ingredients and ready in 25 minutes. Gently fry the spinach for 1-2 minutes, then squeeze in the juice of half a lemon and peel and crush in the garlic. Subscribe to delicious. Just before serving, whisk in cod roe and the rest of the dill. 1-Defrost the cod fillets according to the instructions on the package.2-Preheat the oven to 180C or 350F.3-Wash and peel the onion, sweet potato and Jerusalem artichokes.Cut them all into small cubes of about 5mm to about 1cm. Chop all herbs and reserve half of the dill for the sauce. Mash together with two tablespoons butter and keep warm. Meanwhile, heat 1 tbsp of the oil in a large pan over a high heat. Put mashed potatoes in center of six warm plates. Chop all herbs and reserve half of the dill for the sauce. Peel and boil sweet potatoes and Idaho potatoes until tender. Cover and … Food;Cod, When Roasted, Is Moist And Tasty. Food;Cod, When Roasted, Is Moist And Tasty. Peel and boil sweet potatoes and Idaho potatoes until tender. Mix remaining herbs with bread crumbs and coat each piece of cod … Crispy Cod Recipe with Sweet Potato Fries | Eat This Not That Preheat oven to 450 degrees. DIRECTIONS. https://www.cityline.tv/recipe/dinner/easy-cod-and-sweet-potato-tray-dinner Fry on the other side for 2 minutes more or until cooked. Featured in: Meanwhile, heat 1 tbsp of the oil in a large pan over a high heat. If an account was found for this email address, we've emailed you instructions to reset your password. Opt out or. 4-In the center of a sheet of parchment paper, place the cod fillet.5-Season to taste with salt and pepper.6-Cover the cod fillet generously with the vegetables. Add the rest of the oil to the pan and put over a medium-high heat. Spread each filet with a little of the remaining butter. Place cod filet on the side, slightly overlapping the potatoes. Lightly coat with flour, shaking off excess. Add a pinch of salt and pepper, then cook until the spinach has wilted. Place into the bottom of the dish. Garnish with sprig of dill. Set aside. NYT Cooking is a subscription service of The New York Times. It should not be considered a substitute for a professional nutritionist’s advice. Peel and thinly slice potatoes. Put filets on greased baking dish and roast for five to six minutes or until done. Mash the sweet potatoes and season. Sprinkle with salt and pepper. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. A healthy, low-calorie hug in a bowl – it’s equally as good made with large... A great-tasting low-calorie Thai vegetable curry with roasted cauliflower. Delicious magazine is a part of Eye to Eye Media Ltd. Get recipes, tips and NYT special offers delivered straight to your inbox. Put sauce around the side of the plate, not on top of the fish or potatoes. 4 or 5 medium potatoes, 2 pounds or more 6 tablespoons extra-virgin olive oil or melted butter Salt and freshly ground black pepper to taste 1 ½ pounds You must be logged in to rate a recipe, click here to login. Put on a plate, halve the lemons and squeeze over the juice of one. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes. Serve with the fish and spinach. Thaw fish, if frozen. (Or roughly chop, then boil in a large pan of water for 10-15 minutes until tender.). Grate over a little lemon zest and add ground black pepper. Prepare sauce.