Cod and Sweet Potato Bake with Spinach

Ingredients

• 700 gcod fillets
• 3medium sweet potatoes, thinly sliced
• 120 gbaby spinach
• 1¼ tbspextra-virgin olive oil
• 1¼ tspsmoked paprika
• 1¼ tbsplemon juice
• 8 gfresh parsley
• ½ tspblack pepper
• 20 goat bran

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre.

2. Slice the sweet potatoes thinly, about 5 mm (1/4 inch). Toss with half the oil in a 23 x 33 cm (9 x 13 inch) baking dish and spread in an even layer.

3. Roast for 15 minutes, until starting to soften.

   15 min timer

4. Scatter the spinach over the sweet potatoes and lay the cod on top. Mix the oat bran, smoked paprika and pepper, sprinkle over the fish and drizzle with the rest of the oil.

5. Bake for 12 to 15 minutes, until the cod is opaque and flakes easily, 63°C (145°F) in the thickest part.

   15 min timer

6. Finish with the lemon juice and chopped parsley.

Storing and reheating

Keeps 2 days.