Cod with Mediterranean Salsa, with wilted baby spinach and parley butter potatoes recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe
Added 45 months ago

I enjoy preparing delicious meals for my family, knowing they are eating healthy meals which tingle their Taste buds and nourish their bodies. However as a mum with a busy life and 3 children, time is hardly on my side. So our meals have to be quick, affordable and delicious. I hope you enjoy making and trying or family's favourite fish recipe.

In a blender add, sundried tomatoes, olives, roasted peppers, half the bunch of parsley, 1 clove of garlic, roasted onion powder, smoked paprika, jalapeños (optional) salt and pepper to taste. Blend until a coarse to smooth paste.

Prepare a a greased roasting tin, place cod fillets and spoon on the salsa bake in the oven on 200 degrees Celsius for 15-20 minutes with foil loosely covering the fish. This will steam the fish as it cooks

Meanwhile wash and boil the new potatoes. And cook thoroughly

Wash the baby spinach leave to drain

To prepare new potatoes. Once cooked drain excess water and immediately place back in the saucepan. Add the parsley and butter. Stir gently until the butter has melted and evenly distributed.

Prepare spinach just before serving. Purée the garlic in a garlic press. In a large frying pan, gently sauté the garlic until it softens. Add the spinach. Once the spinach begins to wilt add salt to taste.

Serve and enjoy

Tip. If you have any extra salsa remaining, heat it up and serve alongside your meal.

Add the extra Virgin olive oil from the sundried tomatoes to help blend the mixture. Or alternatively add water a tablespoon at a time. The mixture should be thick.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 cod fillet
  • 1 jar sundried or sunblush tomatoes
  • 15 Kalamata olives
  • 1 jar Roasted Peppers
  • 0.5 teaspoon Roasted Onion powder
  • 0.5 teaspoons smoked paprika
  • 1 bag baby salad leaves
  • 400g Baby new potato

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