gluten freePrep the vegetables
Peel the Baking Potato and cut it into even chunks so it cooks at the same rate. Finely dice the Onion, roughly chop the Plum Tomatoes, and finely chop the leaves from the Basil. Rinse the Rocket in cold water and pat it dry so it stays crisp for serving.
Boil the potato
Put the potato chunks into a saucepan, cover with cold water, add a good pinch of Salt, and bring to the boil over medium-high heat. Once boiling, lower to a steady simmer and cook for 15-20 minutes, until the potato is completely tender and breaks apart easily when pierced with a knife.
Heat the oven
Set the oven to 200� C so it has time to fully heat while you make the sauce and prepare the fish.
Season the cod
Pat the Cod Fillets dry, then place them in a baking dish. Sprinkle lightly with Paprika, Italian Herbs, and a little salt on both sides so the fish is gently seasoned before the sauce goes on.
Soften the onion
Heat a large frying pan over medium heat. Add the diced onion and cook for 4-5 minutes, stirring often, until softened and translucent but not browned. Stir in the Garlic Puree and cook for 30 seconds, just until fragrant.
Build the sauce
Stir the Sundried Tomato Paste into the pan, then add the chopped plum tomatoes and the Chicken Stock. Add another pinch of paprika and Italian herbs, then bring everything to a gentle simmer. Cook for 5-8 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly. Stir in the remaining lighter cream cheese and the Parmesan until melted and smooth, then fold through most of the chopped basil and taste for seasoning.
Bake the cod
Spoon the tomato-cream sauce over and around the cod fillets, making sure the tops are lightly covered but not completely buried. Transfer the dish to the oven and bake for 12-15 minutes, until the cod is opaque all the way through and flakes easily with a fork.
Mash the potatoes
Drain the cooked potato well, then return it to the warm pan for a moment to let excess moisture evaporate. Mash until smooth, then mix in the Lighter Cream Cheese for the mash and the Mustard. Add a splash of the potato cooking water if needed to loosen it, and season with salt until the mash tastes creamy, savoury, and balanced.
Plate and finish
Spoon the creamy mash onto plates or shallow bowls. Set the baked cod on top, then ladle over plenty of the rich tomato sauce. Finish with the rocket and the remaining basil scattered over the top for freshness.
