2 frozen cod fillets

10 baby new potaoes

125g bag of baby spinach

1 tablespoon chopped dill (this can be frozen also)

1 shot of vermouth

Knob of butter



Super quick fish with martini sauce

preparation 2 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This is the ultimate after work meal that's nice and healthy too. Cod fillets are taken straight from the freezer and there's almost no preparation. The martini adds a great sweetness against the iron-rich spinach. Light, delicate and flavoursome. This is a two part recipe. In part one we prepare & cook the fish. In part two we finish everything off, cook the spinach and serve.

Baking tray

Tin foil double the length of your baking tray

Saucepan for the potatoes

Large frying pan/wok for the spinach

Sieve and small saucepan for the sauce.

Cooking tongs 

Colander to drain the spinach


Fish slice

Spoon to stir


Before you start, preheat your oven to 190c. Put a saucepan with salted boiling water on the hob. Have everything else out, put your foil on your tray in front of you and click here!

Before you start, drain the potatoes and put them back in the pan. Have your large frying pan on the hob, along with the sieve and small saucepan. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Preheat your oven to 190c and put a pan of salted boiling water on the hob for the potatoes. To begin, you need to put the foil on the tray, half on the tray with the extra half hanging over the edge.

Next take the fish and place it on top of the foil, then throw on the dill. Add a pinch of salt & pepper and add the martini. Now you need to make the foil bag, To do this, fold the extra half of foil back over the fish so that the two ends meet. With the two ends now together, fold them back over together creating a fold of about 1 inch. Press down along the length of the fold and then fold over again to double up. Repeat this process with both sides so that you end up with the whole thing nicely sealed.

Pop the tray in the oven for 25 minutes and drop the potatoes into the boiling water for 20 minutes. This way everything will be finished at the same. After 20 minutes drain the potatoes and pop them back in the pan.

Take your large frying pan/wok and small saucepan and put them on the hob. Turn the frying pan onto a medium heat and add in about a teaspoon of oil. Add the spinach to the frying pan and move it around with your tongs (or a couple of spoons) to wilt. Turn the heat on to medium for the pan of potatoes and then take your tray out of the oven.

Carefully cut open the foil, taking care to avoid the steam, as it'll be very hot. Remove the fish to a board and then carefully take your foil over to the hob and pour the sauce through the sieve into your small saucepan. You can get rid of the sieve, foil and baking tray now. Give the potatoes a shake in the pan and stir the spinach.

Turn the heat on low for the sauce then go and drain the spinach over a colander. Add a little knob of butter to the potatoes and swirl them around in the pan, to get some colour on them.

Add a small knob of butter to the sauce and then whisk it in. This will add a lovely richness to the sauce and make it look nice and glossy. Turn the heat off the potatoes and now they should be lovely and coloured.

Once you've whisked in the butter, turn the heat off and take everything over to the work surface and you're ready to serve.

To serve, using your tongs, put some spinach and place it on one half of your plate. Next place one of the cod fillets on top of the spinach. Add a couple of spoons of sauce over the fish and spinach, add some potatoes to the side and you're done!

I hope that you enjoy it.


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