Protein-Packed Greek Cod
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
341
Fat
11.8g
Saturated Fat
3.5g
Carbs
8.4g
Sugars
4.4g
Protein
49.2g
Fibre
2.5g
Sodium
0.48g
Ingredients
1 tsp olive oil
125 g courgette, chopped
1 onion, chopped
1 garlic clove, crushed
1 x 400g tin of chopped tomatoes
80 g pitted black olives, finely chopped
2 tbsp fresh basil, chopped
Salt and black pepper
4 x 170g cod fillets
60 g Feta, crumbled
Mixed salad leaves
Quinoa
Method
  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8 and lightly coat a baking dish with cooking spray. 
  2. Heat the oil in a saucepan over a medium heat and cook the courgette, onion and garlic for five minutes until soft.
  3. Remove from the heat and mix in the tomatoes, olives, basil, salt and pepper.
  4. Arrange the cod fillets in the baking dish and spoon over equal amounts of the vegetable mixture. Top with the Feta and bake for 15 minutes until cooked through. Serve with salad leaves and cooked quinoa.