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

Miso Five Spice Turkey Breast with Cabbage

By Zina Stone • March 26, 2025
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By Zina Stone • March 18, 2025
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Mushroom Brunch

By Zina Stone • March 13, 2025
Mushroom Brunch Prep: 5 mins | Cook: 12 mins - 15 mins 4 serves INGREDIENTS 250g mushrooms 1 garlic clove 1 tbsp olive oil 160g bag kale 4 eggs METHOD Step 1 - Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season. Step 2 - Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version. Nutrition Facts ​  ​Amount per serving​ kcal 154 fat 11g saturates 2g carbs 1g sugars 1g fibre 2g protein 30g salt 0.4g 
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