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Main course · Spanish

Baked Cod in Romesco Sauce with Green Beans

35 min Serves 4 ~334 kcal/serving ~£8.80 (£2.20/serving) Gluten-freeDairy-freePescatarian
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Ingredients

  • 4 cod fillets
  • 200 g roasted red peppers in a jar
  • 200 g tinned chopped tomatoes
  • 50 g ground almonds
  • 1 tsp smoked paprika
  • 2 garlic cloves
  • 300 g fine green beans
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
334 kcal
Protein
30.5 g
Carbohydrate
8.3 g
of which sugars
5.2 g
Fat
18.6 g
of which saturates
2.2 g
Fibre
4.4 g
Salt
0.80 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 190°C (fan 170°C). Blend the roasted peppers, chopped tomatoes, ground almonds, smoked paprika, garlic, and 2 tbsp olive oil until smooth to make the romesco sauce.

  2. 2

    Season the romesco with salt and pepper. Pour into a baking dish large enough to hold the cod in a single layer.

  3. 3

    Place the cod fillets on top of the sauce. Drizzle with the remaining olive oil and season.

  4. 4

    Bake for 18–20 minutes until the cod is opaque and flakes easily.

  5. 5

    Meanwhile, blanch the green beans in boiling salted water for 3 minutes, then drain. Serve the cod and romesco alongside the beans.

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