Pan-Fried Cod With Spinach And Cheesy Mashed Potatoes

Cod with crust
Serves 4

We've borrowed the method for this from Gary Rhodes but simplified the ingredients. He describes the end result as 'a tower of flavours'.


  • 4 cod fillet steaks
  • 1 tbsp plain flour
  • Salt and freshly ground white pepper
  • 1 tbsp olive oil
  • 100g / 4oz unsalted butter
  • 3-4 tbsp fish stock or water
  • 900g / 2lb baby leaf spinach, washed
  • Juice of 1 lemon
  • 450g / 1lb mashed potatoes
  • 100g / 4oz parmesan or mature cheddar cheese, grated


  1. Lightly flour and season the cod with salt and pepper. Heat a frying pan with the oil and 25g / 1oz of the butter until really hot, then add the cod and cook for about 3-4 minutes on each side, keeping the pan hot, until the fish is golden brown.
  2. While the fish is cooking, bring the stock or water to the boil with 25g / 1oz of butter. Add the spinach leaves and stir for 2-3 minutes. Season, remove the spinach when tender and continue to boil the remaining juices. Whisk in the remaining butter to make a spinach butter sauce, then add the lemon juice.
  3. Warm the mashed potatoes and mix in the cheese.
  4. To serve, spoon the potato on to plates and sit some spinach on it, then arrange the fish on top of the spinach. Pour the spinach butter sauce around.
  5. This also works very well with other white fish such as halibut, haddock, and turbot
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