Quick baked cod with sweet potato, spinach and crème fraïche recipe
Easy and ready in 30 minutes – this baked cod recipe comes served with sweet potato and a light, creamy spinach sauce.
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Cooking tools:
- Pot
- Colander
- Kettle
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Salt shaker
- Pepper mill
- Spatula
- Microplane
- Citrus press
- Serving platter
Ingredients
- 3 sweet potatoes, cut into batons
- Olive oil for frying
- 1 onion, sliced
- 250g young leaf spinach
- 1 tbsp wholegrain mustard
- 125ml crème fraîche
- Finely grated zest and juice 1 lemon
- 4 sustainable cod fillets, skin on
- 2 tbsp seasoned plain flour
- Chopped fresh parsley, to serve
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