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Herb & garlic baked cod with romesco sauce & spinach

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 409
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 9
  • Protein 33
  • Fat 24
  • Fibre 8
  • Salt 0.3

Nutrition per serving

  • Calories 409
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 9
  • Protein 33
  • Fat 24
  • Fibre 8
  • Salt 0.3

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

  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.

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