Saturday Cooks

COD PARMEGGIANA WITH PAN-FRIED SPINACHBY ANTONY WORRALL THOMPSON

Serves: 4

Prep. time: 5–10 mins

To cook: 25 mins

INGREDIENTS:

1kg fresh washed spinach

4 x 6oz cod fillets

250ml jar of tomato and basil pasta sauce

100g cow's mozzarella, sliced

40g grated parmesan

Olive oil

Salt and pepper

METHOD:

Heat oil in a large frying pan, season cod with salt and pepper and brown the cod fillets on both sides.

Meanwhile in another pan fry the spinach until wilted.

Put the wilted spinach into a sieve and squeeze out any excess moisture.

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Place the spinach in four piles in a shallow oven-proof dish then place the cod on top.

Pour over the tomato and basil sauce, layer the sliced mozzarella on top of the cod and then cover with the grated parmesan.

Cook in a pre-heated oven at 190C for approximately 15 minutes until golden brown.

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