Cod Baked With Spinach & Crispy Top
Cod Baked With Spinach & Crispy Top
Ingredients
- 1 lb baby potatoes 450g
- 2 cod fillets 8 oz./230g each
- 1/2 lemon juiced
- 2 garlic cloves minced
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp turmeric
- 2 + 1/2 tbsp all-purpose gluten-free flour
- 3 tbsp extra virgin olive oil
- 1 cup frozen spinach 150g
- 4 tbsp unsweetened almond milk
- 1/2 cup bread crumbs 45g
- 1/4 cup Parmigiano Reggiano 25g
Instructions
- 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.
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