INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Prepare the instant
mashed potato according to the pack instructions.  Prepare the
pancakes, place the flour into a mixing bowl, gradually  add the beaten
egg and milk. Beat the batter until smooth. Allow the  batter to stand
for 30 minutes.  Wash the spinach leaves thoroughly and remove the
stalks, place the  washed leaves in a microwaveable bowl and cover the
bowl with cling  film. Cook the spinach for 2 minutes on a high
setting. When the  spinach is cool squeeze out the excess liquid and
roughly chop the  leaves.  Place the bread in a food processor and
process for 10 seconds until  the bread has been crumbed.  Mix all the
ingredients for the crumb crust together, add seasoning to  taste,
divide into four and place it on top of the four pieces of cod.  Place
the cod onto a lightly oiled baking sheet and into the  preheated oven
for 12 minutes.  Add the mashed potato, nutmeg, salt, pepper and
spinach to the pancake  batter. Heat 1 tablespoon of oil in a frying
pan over a moderate  heat. Pour in sufficient pancake batter to make a
pancake  approximately 7cm (3 inches) in diameter. Cook the pancake for
2  minutes on each side. Cook all the pancakebatter in this way to make
8 pancakes. It should be possible to cook 2-3 pancakes at one time.
When the pancakes are cooked, serve the cod on top of the pancakes
with some wilted leaves eg rocket.  Converted by MC_Buster.  NOTES : A
lightly, healthy supper time dish for young families.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 528
Calories From Fat: 55
Total Fat: 6.4g
Cholesterol: 27.9mg
Sodium: 1117mg
Potassium: 362.8mg
Carbohydrates: 96.9g
Fiber: 5.2g
Sugar: <1g
Protein: 20.4g