Herb & garlic baked cod with romesco sauce & spinach | Keto meal plan

Method

• step 1

  Heat the 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 oil with the thyme and garlic, spoon over the fish, then sprinkle over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
  Our original recipe used rapeseed oil. If you already have it in the cupboard then it’s fine to use, but we’ve swapped it for olive oil here so that you don’t have to buy something not already being used in the other recipes across the week.

• step 2

  Meanwhile, 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 3

  Add 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.