Herb & garlic baked cod with romesco sauce & spinach

Herb & garlic baked cod with romesco sauce & spinach

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal409
  • fat24g
  • saturates2g
  • carbs11g
  • sugars9g
  • fibre8g
  • protein33g
  • salt0.3g
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Ingredients

  • 2 x 140g skinless cod loin or pollock fillets
    Cod

    Cod

    kod

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

  • 1 tbsp rapeseed oil, plus 2 tsp
    Rapeseed oil

    Rapeseed oil

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

  • 1 tsp fresh thyme leaves
  • 1 large garlic clove, finely grated
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large red pepper, sliced
  • 2 leeks, well washed and thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp flaked almonds
  • 1 tbsp tomato purée
  • ¼ tsp vegetable bouillon powder
  • 1 tsp apple cider vinegar
  • 100g baby spinach, wilted in a pan or the microwave

Method

  1. Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.

  2. Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.

  3. Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

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Comments, questions and tips

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MCP
1st Mar, 2017
5.05
Another hit! So far I have enjoyed all the meals I've tried from the 'Healthy diet plan'
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