About this recipe:Baked Cod with Le Roule cheese, spinach, onion and mushroom filling and an Italian crusty crumb topping. Serve with baby spinach and rocket salad.
2 cod fillets
1 (218g/7 oz) package baby spinach leaves
2 tablespoons Le Roule cheese
1 tablespoon pine nuts (optional)
1/2 onion chopped
3 mushrooms, sliced
100g (3 ¾ oz) grated Cheddar cheese
4 tablespoons breadcrumbs
1 tablespoon dried herbs
2 garlic cloves, chopped
2 tablespoons grated Parmesan cheese
1 lemon, sliced
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 degrees C (Gas Mark 4).
Lay out cod fillets. Spread thin layer of La Roule or similar cream cheese onto each one. Top with a layer of pine nuts (optional) and chopped garlic, a layer of mushrooms, a layer of chopped onions, a layer of baby spinach and finally a layer of Cheddar cheese.
Bake in the preheated oven for 15 minutes. Add another layer of cheese and bake for further 5 minutes. Finally, top with a layer of crumb mix consisting of, 1 garlic clove, 1 tablespoon dried herbs, breadcrumbs and Parmesan cheese. Continue to bake until the top is browned, about 1 more minute.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.