Herb & garlic baked cod with romesco sauce & spinach
By Hobbykoch ·
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
- Servings
- 2
- Prep time
- 10 Min.
- Cook time
- 20 Min.
- Total time
- 30 Min.
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
Instructions
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 facts
per serving
| Energy | 409 kcal |
|---|---|
| Fat | 24 g |
| of which saturates | 2 g |
| Carbohydrates | 11 g |
| of which sugars | 9 g |
| Fiber | 8 g |
| Protein | 33 g |
| Salt | 0.3 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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