Paprika-Spiced Cod With Herbed Potatoes & Garlic Mayo |
Favourites 44
Total Time: 20 Minutes

Serves 2

With its flaky, meaty white flesh and subtle flavour, cod is the ideal fish for an everyday feast. Spiced with smoky paprika and served with crushed herby potatoes and crunchy mangetout, this recipe proves that it pays to keep things simple.


  • 1 pack of new potatoes, chopped

  • 1 red onion, sliced

  • 1 small brunch of flat leaf parsley, chopped

  • 2 cod fillets

  • 1½ tsp of smoked paprika

  • 2 tbsp of garlic mayonnaise

  • 1 tsp of sugar

  • 1 tbsp of red wine vinegar

  • 1 pack of sugar snap peas


  1. Cut the potato into small chunks and pop into a saucepan with a pinch of salt. Cover with boiling water and put the pan on high heat. Boil for around 12-15 mins until tender, then drain.

  2. Meanwhile, halve, peel and thinly slice the red onion. Roughly chop the flat leaf parsley. Pop your cod onto your prepped baking tray. Rub half the smoked paprika, a pinch of salt and a drizzle of oil into the fish.

  3. Preheat your grill to medium-high.

  4. Heat a splash of oil in a frying pan over medium-high heat. Add the onion, stir and cook for five to seven minutes, until softened. Whilst the onion cooks, mix half the parsley into the garlic mayo with a pinch of the remaining smoked paprika.

  5. Cook the cod under the grill for six to seven mintues, until opaque in the centre. When the onion is soft add the sugar and red wine vinegar. Allow the red wine vinegar to bubble away and then transfer the onion to a bowl. Wipe the frying pan and return to a high heat with a splash of oil.

  6. Stir-fry the sugar snaps in the pan for three to four minutes, until tender. Return the potatoes to the pan and add the onion, remaining parsley and a knob of butter (if you have some). Mix well.

  7. Share the potatoes between your plates, pop the sugar snaps alongside. Place the cod on top and finish with a dollop of garlic mayo.

Recipe courtesy of HelloFresh.comavailable in their Rapid Box.

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