Baked cod with zesty salsa and spinach topping

Prep: 5 mins
Cook: 15 mins
Baked cod with zesty salsa and spinach topping
These baked cod have a special topping with rustic flavours and low in calories.
 

1 tbsp olive oil

1 large yellow pepper, deseeded and chopped

1 clove garlic, peeled and chopped

4 plum tomatoes, chopped

1 tbsp red pesto

8 stoned black olives, sliced

Pinch saffron strands, optional

1 tsp smoked paprika

Handful parsley leaves, chopped

400g spinach, to serve

Preheat the oven to 190°C / 375°F / Gas mark 5.

Pat dry the fish on kitchen paper.  

Brush a non-stick baking tray with a little oil and rest the fillets over the oiled surface.

In a small non-stick frying pan, fry the yellow pepper over medium heat for 10 minutes until softened then add the peeled, chopped garlic and stir for a minute.  Add the tomatoes, pesto, saffron if using and paprika and cook, stirring for 2 minutes.

Tip in the olives and chopped parsley and some salt and pepper to taste.

Cook for a further minute then spoon the mixture over the fish and bake for 12 minutes or until fish is just cooked through and topping is bubbling.

Serve with wilted spinach for a lovely and healthy meal.

Serves
4

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Fish, Vegetables, Oil, Olives

Recipe Type
Dinner, Family Dinners, Healthy

Level of Difficulty
Easy

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