Baked cod with zesty salsa and spinach topping
Prep:
5 mins
Cook:
15 mins
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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