Cod with Vegetables and Oven Potatoes

Ingredients

• 1 jar Maille (Dijonnaise)
• 700 g cod fillets (1 cod fillet)
• 4 large potatoes
• 1 broccoli (florets)
• 2 carrots
• 400 g fresh spinach
• 1 sprig rosemary
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 180°C. Clean and halve the potatoes. Season with salt and pepper, wrap in aluminum foil, and bake on a tray for one hour. Remove from the oven and set aside without opening. Raise the oven temperature to 230°C.

2. 2.

   Wash the spinach, remove the stems, and sauté it in a pot with 2 tbsp oil. Salt and pepper to taste.

3. 3.

   Divide the broccoli into small florets, peel the carrots and dice them, then steam for 10 minutes. Keep the vegetables warm.

4. 4.

   Cut the cod into four pieces. Marinate with olive oil, add rosemary sprigs, salt and pepper. Place the cod in the oven for 15 minutes.

5. 5.

   Arrange the cod pieces on a bed of spinach, add the vegetables, and arrange the potatoes beside them. Serve with Maille Dijonnaise as a perfect sauce and dip.