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How to make paprika spiced cod with herbed potatoes and garlic mayo
Cod with herby potatoes and garlic mayo is a perfect comfort supper, but here it’s crunchy sugar snaps that give it liftoff
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Serves 2
1 pack new potatoes, chopped
1 red onion, sliced
1 small bunch flat leaf parsley, chopped
2 cod fillets
1½ tsp smoked paprika
2 tbsp garlic mayonnaise
1 tsp sugar
1 tbsp red wine vinegar
1 pack sugar snap peas
Cut the potato into small chunks and pop into a saucepan with a pinch of salt. Cover with boiling water and put the pan on high heat. Boil until tender, 12-15 mins, then drain. Meanwhile, halve, peel and thinly slice the red onion.
Roughly chop the flat leaf parsley. Pop your cod on to your prepped baking tray. Rub half the smoked paprika, a pinch of salt and a drizzle of oil into the fish. Preheat your grill to medium-high. Heat a splash of oil in a frying pan over medium-high heat.
Add the onion, stir and cook until softened, 5-7 mins. While the onion cooks, mix half the parsley into the garlic mayo with a pinch of the remaining smoked paprika. Cook the cod under the grill until opaque in the centre, 6-7 mins. When the onion is soft add the sugar and red wine vinegar. Allow the red wine vinegar to bubble away and then transfer the onion to a bowl. Keep the pan.
Wipe the frying pan and return to high heat wit a splash of oil. Stir-fry the sugar snaps until tender, 3-4 mins. Return the potatoes to the pan and add the onion, remaining parsley and a knob of butter (if you have some). Mix well. Share the potatoes between your plates, pop the sugar snaps alongside. Place the cod on top and finish with a dollop of mayo.
Recipe from Hello Fresh’s rapid box (hellofresh.co.uk)
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