Herb & garlic baked cod with romesco sauce & spinach

Herb & garlic baked cod with romesco sauce & spinach

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 10 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 x 140g skinless cod loin or pollock fillets



    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



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

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



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jul, 2019
I made this for my husbands dinner this evening & he really enjoyed it. It was really quick and easy to make & looks impressive. I added an extra clove of garlic and some fresh ground pepper. I served with rice.
10th Jan, 2018
This was a quick, easy & really delicious supper complimented by some baby new potatoes
1st Mar, 2017
Another hit! So far I have enjoyed all the meals I've tried from the 'Healthy diet plan'
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?