Ingredients: 500g approx skinless/boneless chunky Cod fillet, cut into large chunks 2 medium Leeks, finely shredded 1 tbsp Light and Mild Olive Oil 225g baby Spinach leaves Ground Black Pepper 250g carton Alpro soya dairy free alternative to single cream (this is just a brand)
Alpro mash: 4-5 large floury Potatoes (King Edwards/Maris Piper are great) peeled 4 tbsp Alpro soya dairy free alternative to single cream 1 dessertspoon Dairy Free Margarine Ground Black Pepper Generous pinch of fresh grated Nutmeg
Extra: 515 calories per main portion
not suitable for freezing
Oven temperature: 200degC/400degF/Gas Mark 6
Preparation: Fantastically simple to prepare and very colourful too. Choose chunky cod fillets for this dish. A creamy sauce is made using Alpro (soya Dream) Dairy Free Alternative to Cream puréed with cooked leek and spinach.
1. Place prepared cod into a medium size ovenproof dish. 2. Gently sweat the shredded leek with the olive oil for 10 minutes over a very gentle heat to soften without browning. Add spinach to the pan and cook for 1-2 minutes until spinach just wilts. Season well. Put half the mixture around the fish. Liquidise remainder with the Alpro cream alternative to make a creamy sauce. Pour around the fish. 3. Prepare the mash. Cut potato into even sized pieces and boil until tender. Drain and add remaining ingredients. Mash until smooth. Spoon onto prepared fish and spread potato out with a flat edged knife. 4. Rest dish on a baking sheet and cook until the potato is golden and the sauce is bubbling around the edge of the dish.
- For gluten/wheat-free option use wheat/gluten-free flour and pepper
Preparation time: Preparation: 25 min. Cooking time: 30 min.