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Herb & garlic baked cod with romesco sauce & spinach

Herb & garlic baked cod with romesco sauce & spinach

A star rating of 4.7 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
low inkcal409


  • 2 x 140g skinless cod loin or pollock fillets
  • 1 tbsp rapeseed oil, plus 2 tsp
  • 1 tsp fresh thyme leaves
  • 1 large garlic clove, finely grated
  • ½ lemon, zested and juiced
  • 1 large red pepper, sliced
  • 2 leeks, well washed and thinly sliced
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 4.7 out of 5.26 ratings

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