Cod and leek bake with mashed potatoes
Ingredients
For 4 persons:
- approx. 500 g cod fillets,
- skinned and boned,
- cut into generous portions,
- 2 medium-sized organic leeks (finely chopped),
- 1 tablespoon light and mild olive oil,
- 225 g organic young spinach leaves,
- ground black pepper,
- 250 g Provamel Organic Soya Cream,
- Mashed potatoes: 4-5 large, floury organic potatoes (Maris Piper, King Edward), peeled,
- 4 tablespoons Provamel Bio Soya Cuisine,
- 1 tsp Provamel Organic Soya Cream,
- ground black pepper,
- 1 generous pinch of freshly grated nutmeg,
Preparation
Place the prepared cod in a medium-sized, ovenproof dish.
Sweat the chopped leeks in the olive oil for about 10 minutes on a medium heat, until they are browned but not too soft.
Add the spinach and cook for another 1-2 minutes (until softened). Season well.
Put half of the vegetables around the fish.
Puree the other half with the Provamel Organic Soya Cream into a creamy sauce and pour over the fish.
Prepare the mashed potatoes.
Cut the potatoes into pieces of the same size and boil them until soft.
Drain, mix in the rest of the ingredients
and mash them.
Spread over the fish with a spoon.
Bake in the oven until the potatoes are golden-brown and the sauce is bubbling.