Gary Rhodes

Cod with Melting Gruyère, Spinach and Mushrooms

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Chestnut mushrooms have a slightly nutty bite, which partners the spinach very well. During the autumn months, wild mushrooms make a wonderful alternative.

Ingredients

  • 4 × 175 g (6 oz) cod fillets, skinned
  • salt and pepper
  • flour, for d

Method

  • Preheat the oven to 200°C/400°F/gas 6. Dry the cod fillets, season with salt and pepper and lightly dust each in flour. Heat the olive oil in a non-stick ovenproof frying pan on top of the stove. Once hot, fry the fillets, skinned-side down, for several minutes until

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