Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 cod fillet (s)
- 2 tablespoon parsley, chopped
- 1 lemon (s), add the juice from it
- 2 tablespoon flour
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 600 g spinach, ready to cook
- 1 tablespoon butter
- 1 pinch (s) nutmeg
- 500 g potato (s), waxy
- Salt water
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook them in salted water for 20 minutes. Wash the fish, pat dry, drizzle with lemon juice, salt and pepper. Turn the fish in the flour. Heat the oil in a pan and fry the fish until golden on both sides over medium heat.
- Bring approx. 200 ml of water to the boil in a large saucepan. Steam the spinach in it and turn it until it has collapsed. Toss in a little butter in a pan and season with salt, pepper and nutmeg.
- Drain the potatoes and sprinkle with parsley. Arrange everything on 4 plates and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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