50g essential Waitrose unsalted butter
4 cod loin fillets (about 130g each), patted dry
2 essential Waitrose leeks, trimmed and thinly sliced
250g pouch brown basmati and quinoa
235g ready-washed spinach
4 tbsp mustard mayonnaise
1. Heat the butter in a heavy-based, non-stick frying pan until foaming. Season the cod and cook on one side over a medium-low heat until golden and almost cooked through (about 8 minutes); turn down the heat if it’s browning too much. Flip and fry for 2-3 minutes more, until cooked. Set aside, covered with foil.
2. Put the leeks into the pan and cook over a medium heat for 4-5 minutes, until soft and golden. Add the grains and spinach, cooking for 1-2 minutes, until just wilted; season. Add any juices from the rested fish to the grains. Serve with the fish, mustard mayonnaise and some lemon wedges, if liked.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
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