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Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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servings
500 | g | Cod fillet |
2 | tsp | Sea salt ~11 g |
4 | pinch | Black Pepper ~1.5 g |
50 | g | Firm cheese 30 % |
500 | g | Cocktail tomato |
450 | g | Baby spinach |
400 | g | Fresh pasta |
1 | tbsp | Rape seed oil ~13.7 g |
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Directions
Preheat the oven to 200ºC/fan oven 180ºC.
Divide the cod fillets into four small portions and place on a baking tray lined with baking paper.
Season with salt and pepper and top each cod fillet with a slice of cheese.
Halve the tomatoes and arrange next to the fish.
Bake the fish and tomatoes for 10 mins.
Then place under the grill for 2 mins.
Cook the pasta according to the instructions on the packet. For the last 2 mins. of the cooking time, add the spinach.
Tip the pasta and spinach into a sieve to drain. Add the oil and stir. Season with salt and pepper.
Serve the spinach pasta with the cheese-topped cod gratin and baked tomatoes.
Tip
Instead of cod, you can use pollack or haddock.
Nutritional data
581 Kcal Per Serving F: 9 g, P: 43 g, C: 83 g, DF: 6 g 2,323 Kcal (121 Kcal/100 g)
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More statistics |
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