Instructions

 

Boil some water, put some baby potatoes (4-5) in a pot and boil for 20-25 mins and continue cooking the rest of the ingredients.

 

Take the cod fillet and place it on a tray with tin foil underneath the fillet.

 

Put some olive/vegetable oil on the fillet and smooth it over with your fingers.

 

Spinkle a helping of paprika over the fish and only a pinch of cayan chilli pepper (it's very hot! But has a great flavour).

 

Wrap the fish in the tin foil and put it in the oven for 18 mins at 180°.

 

When the fish and potatoes have roughly 7 minutes left, take a large handful of curly kale and spinach (they shrink significantly when cooking) and put them in a wok or pot with some butter or oil and a sprinkling of paprika.

 

Cook until it reaches the desired softness/crunchiness

 

Everything should be ready at this point.

 

Drain the potatoes and pop them to one side of the plate.

 

Put the curly kale and spinach on the other with the fish on top.

 

Pour any of the excess juice from the fish over the entire dish.