FOR THE CRUMB CRUST
2 sl White breadstuff; crusts removed
1 tb Butter; melted
1 tb Fresh herbs; finely shredded

Preheat the oven to 200 C, 400 F, Gas Score 6.

Prepare the instant mashed potato according to the pack instructions.

Prepare the pancakes, place the flour into a mixing bowlful, gradually add the
beaten egg and milk. Beat the batter until still. Allow the batter to
signify 30 proceedings.

Wash the spinach leaves thoroughly and remove the stalks, place the washed
leaves in a microwaveable bowl and cover the bowl with cling pic. Cook the
spinach for 2 minutes on a high scope. 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 unitedly, add seasoning to
discernment, 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 transactions.

Add the mashed tater, nutmeg, saltiness, pepper and spinach to the pancake
slugger. Rut 1 tablespoon of oil in a frying pan over a moderate heating. Pour
in sufficient pancake batter to make a pancake roughly 7cm (3 inches)
in diameter. Cook the pancake for 2 minutes on each face. Cook all the
pancakebatter in this way to micturate 8 pancakes. It should be possible to cook
2-3 pancakes erstwhile.

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