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
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
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