Name: Mediterranean Baked Cod with Spinach-Feta Potato Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 fillet (serving count not stated)
Cuisine: Mediterranean
Ingredients: 1 cod fillet; Salt and black pepper, to taste; 3 tbsp olive oil, divided; 1 tbsp honey; 2 tsp wholegrain mustard; 4 garlic cloves, minced; 1 tbsp lemon zest (from 1 lemon); 1/4 cup dry white wine; Red onion, chopped; Cherry tomatoes; Kalamata olives; Baby spinach; Feta cheese, crumbled; Potatoes; Plain flour; Salt, for the potato cooking water; A small piece of butter

Method

9 steps

Preheat the oven to 180°C (356°F).
Dry the cod fillet with a paper towel and season it with salt and black pepper.
Mix the olive oil, honey, wholegrain mustard, minced garlic, and lemon zest to make the glaze. Spread it over the cod.
Add chopped red onion and cherry tomatoes to a baking dish with a little olive oil and a small piece of butter. Add the dry white wine and simmer for 2–3 minutes.
Add the Kalamata olives, spinach, and crumbled feta. Place the glazed cod in the dish with the vegetables.
Bake at 180°C (356°F) for 20–25 minutes, until the fish is cooked through and flakes easily.
Meanwhile, peel and cut the potatoes into chunks. Boil in salted water until tender, then drain and mash with black pepper. Mix in plain flour and knead together to make a potato dough.
Shape the potato dough into dumplings and cook them in salted water. Once they float to the surface, cook for 2 more minutes, then remove with a slotted spoon.
Serve the baked cod and vegetables with the spinach-feta potato dumplings.

Print recipe