Creamy Cod and Spinach
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 4 skinless boneless cod fillets (approx 750g total)
- • 30 g reduced fat cream cheese
- • 100 ml low fat double cream alternative
- • 1 medium leek (trimmed and thinly sliced)
- • 50 g baby spinach (roughly chopped)
- • 6 cherry tomatoes (halved)
- • 1 tsp garlic granules
- • juice of half a lemon
- • low calorie cooking spray
- • salt and pepper (to taste)
Preparation Steps
Pre-heat the oven to 180ºC.
Spray a saucepan with low calorie cooking spray and set the pan on a medium heat. Add the leeks and cook for 3 minutes until they start to soften.
Add the cream cheese, double cream alternative, garlic granules, lemon juice and season with salt and pepper.
Take off the heat and add the spinach, stirring the mixture and allowing the spinach to wilt.
Take your ovenproof dish and add the cod fillets. Season with a little salt and pepper.
Pour in the creamy spinach sauce and spread evenly over the top of the cod fillets.
Place the tomato halves over the creamy cod and pop in the oven for 15 minutes.
The cod should be flaky and leeks cooked through. Serve with steamed vegetables or your choice of accompaniment.