Home
Recipes
Herb & garlic baked cod with romesco sauce & spinach

Herb and garlic-coated cod fillet with romesco sauce and spinach

Herb & garlic baked cod with romesco sauce & spinach

Name: Herb & garlic baked cod with romesco sauce & spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.61 ratingsRate

loading...

Cod is a great source of lean protein. Enjoy it with with fresh greens and a peppery romesco sauce for a tasty, low-calorie meal

Healthy

High-protein

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Creamy leek & bean soup

A star rating of 4 out of 5.22 ratings

Broccoli with garlic & chilli breadcrumbs

A star rating of 4.8 out of 5.12 ratings

Roasted coriander cauliflower

A star rating of 4.4 out of 5.39 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal409

low
fat24g
saturates2g
carbs11g
sugars9g
fibre8g
protein33g

high
salt0.3g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.61 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now