Creamy Cod and Spinach
Who doesn’t love a meal that’s super quick, slimming friendly and so tasty? This Creamy Cod and Spinach is a winner every time.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Beautiful flaky cod in a silky garlic and lemon cream sauce – sounds too good to be slimming friendly right? We’ve worked our Pinch of Nom magic on this delicious fish dish, swapping out a couple of key ingredients for lower calorie options.
The result is this flavourful Creamy Cod and Spinach, which comes in at just 232 calories per portion.
White fish is already super slimming friendly. It’s high in protein but really lean, so it’s filling but still a lighter option.
By switching out double cream for a low fat alternative such as Elmlea, we’ve saved so many calories in this recipe. It turns out every bit as creamy, and just as delicious – trust us.
Serve with some freshly steamed veggies for a light summer dinner, or pair with some creamy mash if you fancy something a little more comforting.
The best bit? This recipe is so quick to make – it’s on the table in just over half an hour.
What diets is this Creamy Cod and Spinach suitable for?
Creamy Cod and Spinach can be enjoyed on a gluten free diet.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
How Weight Watchers friendly is this Creamy Cod and Spinach recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Creamy Cod and Spinach?
This recipe is lovely and easy! You’ll need a low fat alternative to double cream such as Elmlea Double Light, which is available in most supermarkets.
There are a couple of bits of equipment that make this recipe easier.
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A good quality saucepan is ideal for making the creamy sauce, and will come in useful time and time again.
You’ll need an ovenproof dish like this one from Amazon in order to bake the cod in the oven.
Preheat the oven to 180ºC.
Spray a saucepan with low calorie cooking spray and set the pan on a medium heat. Add the leeks and cook for 3 minutes until they start to soften.
Add the cream cheese, double cream alternative, garlic granules, lemon juice and season with salt and pepper.
Take off the heat and add the spinach, stirring the mixture and allowing the spinach to wilt.
Take your ovenproof dish and add the cod fillets. Season with a little salt and pepper.
Pour in the creamy spinach sauce and spread evenly over the top of the cod fillets.
Place the tomato halves over the creamy cod and pop in the oven for 15 minutes.
The cod should be flaky and leeks cooked through. Serve with steamed vegetables or your choice of accompaniment.
What could I serve with this Creamy Cod and Spinach?
Anything you’d like! We think it’s lovely served with some steamed veggies but you could also serve with mashed potatoes or even oven chips. Why not try it with one of the following, and add something sweet for dessert?
How do you know when Creamy Cod and Spinach is cooked?
You should cook this Creamy Cod and Spinach until the fish is flaky and cooked all the way through, with no pinkness in the middle. This should take around 15 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Creamy Cod and Spinach in the fridge?
Because of the creamy sauce, this dish tastes best when it’s freshly cooked and eaten right away. Once you’ve put it out, you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Cod and Spinach in the fridge for up to 2 days.
Can I freeze Creamy Cod and Spinach?
We don’t recommend you freeze this recipe. It tastes better when it’s freshly cooked and enjoyed immediately. If you’d like to cook it in advance, it can be kept in the fridge for a couple of days and reheated.
How do I reheat Creamy Cod and Spinach?
From chilled: Place in a microwavable container with loosely fitting lid and heat for 4-7 minutes until piping hot.
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Creamy Cod and Spinach
- KCals 232
- Carbs 3.3G
- Pre-heat the oven to 180ºC.
- Spray a saucepan with low calorie cooking spray and set the pan on a medium heat. Add the leeks and cook for 3 minutes until they start to soften.
- Add the cream cheese, double cream alternative, garlic granules, lemon juice and season with salt and pepper.
- Take off the heat and add the spinach, stirring the mixture and allowing the spinach to wilt.
- Take your ovenproof dish and add the cod fillets. Season with a little salt and pepper.
- Pour in the creamy spinach sauce and spread evenly over the top of the cod fillets.
- Place the tomato halves over the creamy cod and pop in the oven for 15 minutes.
- The cod should be flaky and leeks cooked through. Serve with steamed vegetables or your choice of accompaniment.
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