Dinner · Advanced
Cod Chickpea Spinach Bake
Cod baked over warm chickpeas, tomatoes and wilted spinach with measured olive oil and lemon. The vegetables are started first so the fish does not overcook.
- Protein
- 40g
- Energy
- 332 kcal
- Carbs
- 29g
- Fat
- 6g
- Time
- 45 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 680 gCod
- 360 gChickpeas Cooked
- 220 gSpinach
- 240 gTomato
- 10 mlOlive Oil
- 20 mlLemon Juice
Make it
Method
Heat the oven to 200°C. Pat 680 g cod dry and check carefully for bones. Rinse and drain 360 g already-cooked chickpeas; wash 220 g spinach and dice 240 g tomato.
Toss the chickpeas and tomato with the measured 10 ml olive oil in a shallow ovenproof dish. Bake for about 8 minutes to heat through, then fold in the spinach until it begins to wilt.
Place the cod in an even layer over the vegetables and bake for about 12–15 minutes, depending on thickness, until the fish is opaque, flakes easily and reaches 63°C at its thickest point. Do not leave delicate spinach in the oven for the full cooking time.
Drizzle the measured 20 ml lemon juice over the cooked dish and divide fish and vegetables evenly among four portions. Refrigerate leftovers promptly.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 40g
- Carbs
- 29g
- Fat
- 6g
- Energy
- 332 kcal
