Baked cod with spinach topped with tomatoes in dish

Baked cod with goat's cheese & thyme

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(4 ratings)

Prep: 10 mins Cook: 12 mins


Serves 2

Make a quick and easy, gluten-free, low-calorie lunch. The lean white fish is also a good source of protein and spinach contains vitamin K for bone health

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal200
  • fat8g
  • saturates2g
  • carbs3g
  • sugars3g
  • fibre2g
  • protein26g
  • salt0.5g
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  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove, grated
  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 x 125g skinless cod fillets



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 25g soft goat's cheese
  • 2 tomatoes, each sliced into 3
  • a few thyme leaves, to serve


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat’s cheese and arrange the tomatoes on top.

  2. Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

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Comments, questions and tips

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27th Feb, 2018
Quick and easy to make. I used frozen fish and microwaved it before just warming it through with the spinach (again, frozen and defrosted in microwave) in the oven. Simple but I found it tasty :)
Frantic Flapjack
15th Feb, 2018
I squeezed the spinach in a tea towel to get rid of any excess liquid. The finished dish tasted okay but it took way more than 10 minutes to cook - probably about 25 minutes. The dish was quite dry overall and would benefit from some kind of sauce.
6th Jan, 2018
Not over impressed with this... soggy spinach, not much flavour except from the goats cheese. Served it with roasted lemon cauliflower with capers, which to be honest, saved the day.
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