COD BAKED WITH SPINACH AND CRISPY TOP
Prep: 10 mins
Cook: 30 mins
Nutrition per serving:
What you need :
•1 lb. (450g) baby potatoes
• 2 cod fillets (8 oz./230g each)
• ½ lemon, juiced
• 2 garlic cloves, minced
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. turmeric
• 2 + ½ tbsp. all-purpose gluten-free flour
• 3 tbsp. extra virgin olive oil
• 1 cup (150g) frozen spinach
• 4 tbsp. unsweetened almond milk
• ½ cup (45g) bread crumbs
• ¼ cup (25g) Parmigiano Reggiano
What do you need to do :
Cook potatoes according to instructions on packaging. Rinse the fish and pat dry.
Drizzle with lemon, then season with salt, black ground pepper, and 1 clove minced garlic.
Sprinkle spices; paprika, oregano, and turmeric), then coat in 2 tablespoons of flour. Prepare the spinach layer. Heat 1 tablespoon of olive oil in a frying pan.
Add a second garlic clove and fry for 2-3 minutes until fragrant. Add the spinach and stir for about 4-5 minutes until wilted.
Next, add the milk, season with salt and pepper, then heat for 2-3 minutes. Add half a tablespoon of flour and mix well. In a small bowl, mix the bread crumbs, parmesan, and 2 tablespoons of olive oil.
Arrange the fish on a baking tray greased with a little olive oil. Top the fish with a layer of spinach and sprinkle with breadcrumb mix. Bake in the preheated oven for 20 minutes. Serve with baby potatoes.