- 250g bag washed leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 450g small new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 300g skinless, boneless white fish fillet, cut into large chunks
- 100g half-fat crème fraîche
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.
Make it differentYou can use other fresh fish, such as salmon, instead of the cod. Or try using smoked fish, such as diced smoked haddock or flaked smoked mackerel.