Cod with spinach & oven-roasted baby potatoes
Cod with spinach & oven-roasted baby potatoes
486kcal Per person
30g Protein
42g Carbs
22g Fat
9g Fiber
Ingredients
- 1 cod fillet (frozen)
- 1 clove garlic (5 g)
- ½ pound baby potatoes (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon thyme, dried (2 g)
- 1 squeeze lemon juice (5 ml)
- 8 ounces spinach (224 g)
Preparing this recipe
- Preheat the oven to 435°F (220°C).
- Defrost the cod according to the instructions on the packaging.
- Press the garlic.
- Place the baby potatoes in a roasting pan with half of the olive oil, the garlic and thyme. Roast the potatoes for 20 minutes until golden brown and cooked through.
- Rub the fish fillet with salt, pepper and lemon juice.
- Heat the remaining olive oil in a frying pan and add the fish. Cook the cod for 4-6 minutes until nicely browned and cooked through, turning halfway. Keep the fish warm on a plate.
- Stir the spinach into the pan juices and cook, stirring, until the leaves have wilted. Season with salt and pepper.
- Serve the fish with spinach and baby potatoes.
Tip van FitChef
1. It's delicious to slice a whole lemon and cut the slices in half. Place the lemon on the fish and cook them together.
2. Sprinkle some fresh dill over the cod.
