Creamy Cod and Spinach
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 232
- Carbs 3.3G
4 Servings
Ingredients
- 4 skinless boneless cod fillets approx 750g total
- 30 g reduced fat cream cheese
- 100 ml low fat double cream alternative
- 1 medium leek trimmed and thinly sliced
- 50 g baby spinach roughly chopped
- 6 cherry tomatoes halved
- 1 tsp garlic granules
- juice of half a lemon
- low calorie cooking spray
- salt and pepper to taste
Instructions
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Pre-heat the oven to 180ºC.
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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.
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Add the cream cheese, double cream alternative, garlic granules, lemon juice and season with salt and pepper.
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Take off the heat and add the spinach, stirring the mixture and allowing the spinach to wilt.
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Take your ovenproof dish and add the cod fillets. Season with a little salt and pepper.
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Pour in the creamy spinach sauce and spread evenly over the top of the cod fillets.
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Place the tomato halves over the creamy cod and pop in the oven for 15 minutes.
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The cod should be flaky and leeks cooked through. Serve with steamed vegetables or your choice of accompaniment.