Name: Herb & garlic baked cod with romesco sauce & spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
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

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

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

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.