Pan-fried cod with roast potatoes, spinach and crispy eggs

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Andi Oliver


For the roast potatoes and spinach

  • 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved
  • 4 tbsp vegetable oil
  • 400g/14oz baby spinach
  • salt

For the summer herb velouté

  • 50g/1¾oz unsalted butter
  • ½ onion, finely chopped
  • 250ml/9fl oz milk
  • 150ml/5fl oz double cream
  • 200g/7oz summer herbs, such as chervil, curly parsley or chives, roughly chopped
  • salt

For the crispy eggs

  • 2 free-range eggs, at room temperature
  • 1 free-range egg, beaten
  • 150g/5½oz plain flour
  • 150g/5½oz panko breadcrumbs

For the pan-fried cod

  • 2 tbsp vegetable oil
  • 2 cod fillets, skin on and pin-boned
  • 50g/1¾oz butter
  • salt and freshly ground black pepper
  • 6 nasturtium flowers, to garnsh (optional)
  • 6 garlic flowers, to garnish, (optional)
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