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!
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, from sustainable sources
- Optional: Extra virgin olive oil
How To Make Lemon Fish, Spuds & Spinach Sauce
- Prepare the potatoes: Scrub the potatoes, chop them into 1cm (½in) cubes, and toss with 1½ tbsp olive oil, a pinch of sea salt, and black pepper. Cook in the air fryer at 200ºC (400ºF) for 20 minutes, shaking halfway, until golden.
- Make the spinach sauce: Place the Cheddar, horseradish, soured cream, half the spinach, most of the dill, and 50ml (3½ tbsp) water in a blender. Squeeze in a quarter of the lemon juice and blitz until smooth. Season to taste.
- Cook the fish: Place the fish fillets in the air fryer. Top with 4 thin lemon slices, spritz with oil, and cook at 170ºC (340ºF) for 12–15 minutes, or until the fish is just cooked through.
- Finish the potatoes and spinach: Tip the potatoes out of the air fryer and add the remaining spinach. Return to the air fryer for 2 minutes at 200ºC (400ºF) until just wilted.
- Assemble the dish: Divide the spinach sauce between plates. Top with the fish, potatoes, and wilted spinach. Garnish with reserved dill and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Cut potatoes evenly: Chop the potatoes into equal 1cm (½in) cubes so they cook evenly and turn crispy in the air fryer.
- Blend the sauce well: Blitz the spinach sauce until completely smooth for the best creamy texture. Add a little more water if needed.
- Don’t overcook the fish: Check the fish at 12 minutes; it should be flaky but still moist. Overcooking will make it dry.
- Wilt the spinach quickly: Only cook the spinach for 2 minutes to keep its bright color and prevent it from becoming mushy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lemon fish, spuds & spinach sauce cool to room temperature. Store the fish and potatoes in an airtight container and the sauce in a separate container. Keep in the fridge for up to 2 days.
- Reheat: Place the fish and potatoes on a microwave-safe plate and cover loosely. Heat on medium power in 30-second intervals until warmed through.
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
Jamie Oliver Lemon Fish, Spuds & Spinach Sauce
Description
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!
Ingredients
Instructions
- Prepare the potatoes: Scrub the potatoes, chop them into 1cm (½in) cubes, and toss with 1½ tbsp olive oil, a pinch of sea salt, and black pepper. Cook in the air fryer at 200ºC (400ºF) for 20 minutes, shaking halfway, until golden.
- Make the spinach sauce: Place the Cheddar, horseradish, soured cream, half the spinach, most of the dill, and 50ml (3½ tbsp) water in a blender. Squeeze in a quarter of the lemon juice and blitz until smooth. Season to taste.
- Cook the fish: Place the fish fillets in the air fryer. Top with 4 thin lemon slices, spritz with oil, and cook at 170ºC (340ºF) for 12–15 minutes, or until the fish is just cooked through.
- Finish the potatoes and spinach: Tip the potatoes out of the air fryer and add the remaining spinach. Return to the air fryer for 2 minutes at 200ºC (400ºF) until just wilted.
- Assemble the dish: Divide the spinach sauce between plates. Top with the fish, potatoes, and wilted spinach. Garnish with reserved dill and drizzle with extra virgin olive oil if desired.
Notes
- Cut potatoes evenly: Chop the potatoes into equal 1cm (½in) cubes so they cook evenly and turn crispy in the air fryer.
- Blend the sauce well: Blitz the spinach sauce until completely smooth for the best creamy texture. Add a little more water if needed.
- Don’t overcook the fish: Check the fish at 12 minutes; it should be flaky but still moist. Overcooking will make it dry.
- Wilt the spinach quickly: Only cook the spinach for 2 minutes to keep its bright color and prevent it from becoming mushy.
Jamie Oliver Lemon Fish, Spuds & Spinach Sauce