Serves: 4
Prep: 10 mins
Cook: 30 mins


Nutrition per serving:

388 kcal 

11g Fats 

43g Carbs 

30g Protein


   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.