A tasty combination of Blue eye cod fillets with Roma tomatoes, potatoes, and fresh herbs to spark up a cold winters night. A straight-forward recipe that’s easy to prepare.
SERVES: 4
PREP TIME: 20 min
COOK TIME: 40 min
READY TIME: 1 hour
CALORIES: 480 (per serving)
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INGREDIENTS
- 6 Roma tomatoes, halved pepper
- 4 blue eye cod cutlets
- 4 cloves garlic, sliced
- 1 tablespoon lemon thyme leaves pepper
- Baby English spinach leaves
- Lime wedges
INSTRUCTIONS
1 Place tomatoes on a baking tray lined with non-stick baking paper. Place tray in a preheated 180°C (350°F) oven and bake for 25 minutes or until tomatoes are soft and lightly browned.
2 Place blue eye cod cutlets on a baking tray lined with nonstick baking paper and sprinkle fish with garlic, lemon thyme and pepper.
3 Place tray in oven with tomatoes and bake for 10-15 minutes or until fish is cooked.
4 Serve blue eye cod on a bed of baby spinach leaves with tomatoes and lime wedges.
NUTRITION FACTS
Calories: 480 kcal
Carbs: 29 g
Protein: 58 g
Fat: 14 g
Cholesterol: 168 mg
Sodium: 876 mg
Potassium: 0 mg
Sugar: 6 g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 0%