Baked Cod with Colcannon Mash and Cheddar Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g cod loins
- 800 g floury potatoes, peeled and chopped
- 250 g cabbage, roughly chopped
- 40 g butter
- 300 ml whole milk
- 100 g mature cheddar, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 40.8 g
- Carbohydrate
- 37.8 g
- of which sugars
- 7.3 g
- Fat
- 24.6 g
- of which saturates
- 13.2 g
- Fibre
- 6 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Rub the cod with the olive oil and season, then bake on a tray for 15-18 minutes until cooked through and flaking easily.
- 2
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and 100ml of the milk.
- 3
Cook the cabbage in boiling water for 6 minutes, drain well and stir through the mash.
- 4
Warm the remaining milk in a small pan, stir in the cheddar until melted and smooth.
- 5
Serve the cod with the colcannon mash and cheddar sauce spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.