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
Prep:10 mins
Serves 2
2 x 140g skinless cod loin or pollock fillets1 tbsp rapeseed oil, plus 2 tsp1 tsp fresh thyme leaves1 large garlic clove, finely grated½ lemon, zested and juiced1 large red pepper, sliced2 leeks, well washed and thinly sliced2 tbsp flaked almonds1 tbsp tomato purée¼ tsp vegetable bouillon powder1 tsp apple cider vinegar100g baby spinach, wilted in a pan or the microwave
STEP 1Heat 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 2Meanwhile, 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 3Add 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.
