Jamie Oliver Lemon Fish, Spuds & Spinach Sauce

This easy and delicious recipe for Jamie Oliver’s Lemon Fish, Spuds & Spinach Sauce is a quick, nutritious meal. With creamy spinach sauce, golden crispy potatoes, and tender white fish, it’s a flavorful dish that’s perfect for busy nights. You can easily swap ingredients to suit your taste or what you have on hand! (inspired by Jamie Oliver)

Ingredients Needed

• 400g (14oz) potatoes
• Olive oil
• 20g (¾oz) Cheddar cheese
• 1 tsp creamed horseradish
• 2 tbsp soured cream
• 250g (9oz) baby spinach
• ½ bunch dill (10g / 0.35oz)
• 1 lemon
• 2 x 130g (4.6oz) chunky white fish fillets, skin off, pin-boned
• Optional: Extra virgin olive oil

How To Make Jamie Oliver Lemon Fish, Spuds & Spinach Sauce

1. Prep the Potatoes: Chop scrubbed potatoes into 1cm cubes. Toss with olive oil, salt, and pepper. Air fry at 200ºC for 20 minutes, shaking halfway, until golden.
2. Blend the Spinach Sauce: In a blender, combine Cheddar, horseradish, soured cream, half the spinach, most of the dill, 50ml water, and lemon juice from ¼ lemon. Blitz until smooth and season.
3. Cook the Fish: Top each fillet with 2 thin lemon slices. Spritz with oil. Air fry at 170ºC for 12–15 minutes until cooked through.
4. Finish Potatoes & Wilt Spinach: Transfer potatoes out. Add remaining spinach to the air fryer. Cook 2 minutes at 200ºC until wilted.
5. Assemble the Dish: Spoon spinach sauce onto plates. Top with fish, potatoes, and wilted spinach. Garnish with dill and drizzle with extra virgin olive oil.

Why I Love This Recipe

I love how bright and healthy this dish feels without being boring. The spinach sauce is such a clever way to add creaminess, and it’s great to use the air fryer for everything—it keeps the kitchen cool and the cleanup light.

Recipe Tips

• Cube Potatoes Evenly: Keeps them cooking consistently.
• Sauce Too Thick? Add a splash more water to loosen.
• Fish Thickness Matters: Thicker fillets might need an extra 2 minutes.
• Brighten with Extra Lemon: Squeeze more over before serving.

How To Store And Reheat Jamie Oliver Lemon Fish, Spuds & Spinach Sauce

• Refrigerate: Store cooled fish and potatoes together and sauce separately for up to 2 days.
• Reheat: Microwave fish and potatoes on medium in 30-second bursts until warm

FREQUENTLY ASKED QUESTIONS

• Can I use frozen spinach? Yes! Just thaw and squeeze out excess water before blending.
• What fish works best? Any white fish like cod, haddock, or basa.
• Can I bake instead of air-frying? Absolutely—use 200ºC (400ºF) and extend time slightly.
• Is horseradish essential? It adds zing, but you can skip or sub with mustard.

Nutrition Facts

Serving Size: 1 of 2 servings

• Calories: 451
• Total Fat: 18.8g
• Saturated Fat: 5.7g
• Total Carbohydrate: 37.9g
• Dietary Fiber: 2.8g
• Sugars: 4.3g
• Protein: 34.5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Pork Belly Tacos
• Jamie Oliver Beef Mince Ragù
• Jamie Oliver Lamb Kofta
• Jamie Oliver Teriyaki Pork Ribs