Difficulty:  Medium

Ready in: 45 minutes

Nutritional facts (est. per serving):


62g fat

51g carb

37g protein

8g dietary fiber

Tools you will need:

2 Baking tray

Small pot


This Box Includes:

White Fish Fillet



Cheddar Cheese

Baby Spinach



Olive Oil*


Salt and Pepper to Taste*


Cooking Instructions:

  1. Preheat the oven to 220 degrees Celsius.
  2. Wash the fresh produce. Cut the potatoes with skin on into slices, approximately 1cm thick. Add them to a baking tray.
  3. Drizzle the potatoes with 4 tbsp olive oil, then season generously with both salt and pepper. Put the tray in the oven for 20-30 minutes or until the potatoes are cooked through and crispy.
  4. Meanwhile, zest 1/2  lemon and cut into quarter. Wash, dry, then chop the spinach roughly. 
  5. To prepare the roux - add 1 tbsp  butter to a pot over a medium-low heat. Once melted, add 1 tbsp flour and cook for 2 minutes, stirring constantly.
  6.  Whisk in 200ml milk to the roux. Continue to cook, whisking constantly, for 3-6 minutes until a smooth, thickened white sauce remains, it should be thick enough to coat the back of a spoon. Once thickened, remove from the heat, cover and set aside this is now your béchamel sauce.
  7. Rinse the fish lightly under cold running water and pat dry with paper towel. Add the  fillets to a baking tray. Drizzle them with 1-2 tbsp olive oil, season lightly with salt and pepper and scatter the lemon zest over. Put the tray in the oven for 10 minutes or until the fish is cooked through. Your fish is cooked when it turns opaque and flakes easily.
  8. Return the béchamel sauce to a medium heat and warm for 1-2 minutes. Once warm, add the cheese and chopped spinach and stir until the cheese has melted and the spinach has wilted. Add a little water if the sauce becomes too thick.
  9. Serve the baked fish with the cheesy spinach and crispy potatoes to the side. Garnish with the remaining lemon quarters. Enjoy!



Baked Fish with Cheesy Spinach and Crispy Potatoes

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