Baked Cod with Romesco Sauce & Spinach

Dietary Preferences: Gluten-free, Pescatarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 4 cod fillets (6 oz each)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Lemon wedges for serving

• 1 cup roasted red peppers, drained

• 1/4 cup toasted almonds

• 1 tablespoon red wine vinegar

• 4 cups fresh spinach

• 1 additional tablespoon olive oil

• 1 additional garlic clove, minced

Instructions

1. Preheat the oven to 375°F (190°C). Pat the cod fillets dry and place them on a baking sheet lined with parchment paper.

2. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped parsley, dried thyme, salt, and pepper. Rub this mixture onto the cod fillets.

3. Bake the cod for 15-18 minutes or until it is opaque and flakes easily with a fork.

4. Meanwhile, prepare the Roasted Pepper Sauce by blending roasted red peppers, toasted almonds, 1 garlic clove, 1 tablespoon olive oil, and red wine vinegar until smooth. Season with salt and pepper.

5. For the spinach, heat 1 tablespoon of olive oil in a pan over medium heat. Add the additional minced garlic and sauté for about 30 seconds. Add the spinach and cook until just wilted. Season with salt and pepper.

6. To serve, place each baked cod fillet on a bed of wilted spinach and drizzle with the roasted pepper sauce. Garnish with additional parsley and serve with lemon wedges.

Enjoy a wholesome and flavorful meal that's simple to prepare and aligns with dietary needs for a healthy lifestyle.