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Lunch | Fish

Cod and spinach bake

A feast for your metabolism and blood, bone and artery health along with support for your antioxidant activity (cleansing and repairing)

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Cod and spinach bake recipe
Serves:
4
Preparation:
10 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Fish, Gluten, Soya
Check Your Own Recipe

What are the health benefits of Cod and spinach bake?

A feast for your metabolism and blood, bone and artery health along with support for your antioxidant activity (cleansing and repairing)

 

Ingredients

Method

Ingredients

4 x 150g cod fillets nutritional information
4 x 150g cod fillets
2 medium onions, peeled and sliced nutritional information
2 medium onions, peeled and sliced
200g leeks, trimmed rinsed and sliced nutritional information
200g leeks, trimmed rinsed and sliced
4 sundried tomatoes, chopped nutritional information
4 sundried tomatoes, chopped
200g baby spinach nutritional information
200g baby spinach
120g wholemeal breadcrumbs nutritional information
120g wholemeal breadcrumbs
1 tbsp olive oil nutritional information
1 tbsp olive oil
Salt and pepper to taste nutritional information
Salt and pepper to taste
60g fresh Parmesan, grated  nutritional information
60g fresh Parmesan, grated
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 200C/180C fan/gas 6.
2) Fry the leeks and onions in the oil until they are soft and starting to caramelise, season to taste.
3) Meanwhile, put the spinach in a large dry frying pan over a medium heat and stir until just wilted.
4) Mix the breadcrumbs and cheese together.
5) Spread the onion and leek mixture on the bottom of an ovenproof dish large enough to take all of the cod in one layer.
6) Top with the cod, spinach and sundried tomato.
7) Season and sprinkle with cheese and breadcrumbs.
8) Bake in the oven for 15 - 20 mins, until golden.

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