Herb & garlic baked cod with romesco sauce & spinach

Ingredients

• 2 x 140g skinless cod loin or pollock fillets
• 1 tbsp rapeseed oil, plus 2 tsp
• 1 tsp fresh thyme leaves
• 1 large garlic clove, finely grated
• ½ lemon, zested and juiced
• 1 large red pepper, sliced
• 2 leeks, well washed and thinly sliced
• 2 tbsp flaked almonds
• 1 tbsp tomato purée
• ¼ tsp vegetable bouillon powder
• 1 tsp apple cider vinegar
• 100g baby spinach, wilted in a pan or the microwave

Method

1. Heat 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 rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.12 min timer
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.5 min timer
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.