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Herb & garlic baked cod with romesco sauce & 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: 140g cod fillets; 1 tbsp olive oil plus 2 tsp; 1 tbsp fresh thyme; 1 garlic clove finely grated; ½ lemon zested and juiced; 1 red pepper sliced; 2 leeks thinly sliced; 3 tbsp flaked almonds; 1 tbsp tomato purée; ¼ tsp vegetable bouillon powder; 1 tbsp apple cider vinegar; 100g spinach wilted

Katie Meston

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.5 ratingsRate

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

This recipe has been adapted to fit our keto meal plan

Healthy

High-protein

Keto

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Ingredients

Nutrition

Units:

MetricUS

140g cod fillets
1 tbsp olive oil

plus 2 tsp
1 tbsp fresh thyme
1 garlic clove

finely grated
½ lemon

zested and juiced
1 red pepper

sliced
2 leeks

thinly sliced
3 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tbsp apple cider vinegar
100g spinach

wilted

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Nutrition: per serving

kcal448

low
fat23g
saturates3g
carbs11g

low
sugars9g

low
fibre8g
protein44g

high
salt0.63g

Method

step 1

Heat the 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 oil with the thyme and garlic, spoon over the fish, then sprinkle over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
Our original recipe used rapeseed oil. If you already have it in the cupboard then it’s fine to use, but we’ve swapped it for olive oil here so that you don’t have to buy something not already being used in the other recipes across the week.
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.

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A star rating of 4.2 out of 5.5 ratings

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