January 2, 2025

Herb & Garlic Baked Cod with Romesco Sauce & Spinach

Herb & Garlic baked Cod with Romesco sauce & Spinach


Prep 10 mins | Cook 20 mins

Serves 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



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.



NUTRITION

Per serving


  • 409 Kcal
  • 24g fat
  • 11g carbs
  • 9g sugar
  • 8g fibre
  • 33g protein
  • 0.3g salt

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