Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Prepare the instant mashed potato according to the pack instructions.

Prepare the pancakes, place the flour into a mixing bowl, gradually add the beaten egg and milk. Beat the batter until smooth. Allow the batter to stand for 30 minutes.

Wash the spinach leaves thoroughly and remove the stalks, place the washed leaves in a microwaveable bowl and cover the bowl with cling film. Cook the spinach for 2 minutes on a high setting. When the spinach is cool squeeze out the excess liquid and roughly chop the leaves.

Place the bread in a food processor and process for 10 seconds until the bread has been crumbed.

Mix all the ingredients for the crumb crust together, add seasoning to taste, divide into four and place it on top of the four pieces of cod.

Place the cod onto a lightly oiled baking sheet and into the preheated oven for 12 minutes.

Add the mashed potato, nutmeg, salt, pepper and spinach to the pancake batter. Heat 1 tablespoon of oil in a frying pan over a moderate heat. Pour in sufficient pancake batter to make a pancake approximately 7cm (3 inches)

in diameter. Cook the pancake for 2 minutes on each side. Cook all the pancakebatter in this way to make 8 pancakes. It should be possible to cook 2-3 pancakes at one time.

When the pancakes are cooked, serve the cod on top of the pancakes with some wilted leaves eg rocket.

NOTES : A lightly, healthy supper time dish for young families.

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