Creamy leek & bean soup
This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes – as they contribute to your 5-a-day
Herb & garlic baked cod with romesco sauce & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 x 140g skinless codloin or pollock fillets
- 1 tbsp rapeseed oilplus 2 tsp
- 1 tsp fresh thyme leaves
- 1 large garlic clovefinely grated
- ½ lemonzested and juiced
- 1 large red peppersliced
- 2 leekswell washed and thinly sliced
- 2 tbsp flaked almonds
- 1 tbsp tomato purée
- ¼ tsp vegetable bouillonpowder
- 1 tsp apple cider vinegar
- 100g baby spinachwilted in a pan or the microwave
Nutrition: per serving
- kcal409low
- fat24g
- saturates2g
- carbs11g
- sugars9g
- fibre8g
- protein33ghigh
- salt0.3g
Method
step 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.
step 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.
step 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.
