Herb & garlic baked cod with RomeSco sauce & spinach | Keto menu
Heat the oven to 220 ° C/ 200C fan/ gas 7 and put the fish fillets in a flat, ovenproof shell so that they fit pretty well in a uniform layer. Mix 1 tablespoon of oil with thyme and garlic, spoon over the fish and then sprinkle over the lemon peel. Bake for 10-12 minutes until the fish is damp and lightly flakes when testing.
Our original recipe used rapeseed oil. If you already have it in the closet, it is okay to use, but we have exchanged it for olive oil so that you don’t have to buy something over the week that is not yet used in the other recipes.
