Lunch
Baked Cod with Lemon Herb Butter and Spinach
Two cod fillets, a spoonful of butter and a bag of spinach, all baked in one dish. About 260 calories and 32g of protein a serving, and it tastes way fancier than the effort it takes.
Method
Heat the oven to 200°C (400°F).
Mash the butter in a small bowl with the garlic, parsley, lemon zest, lemon juice and a pinch of salt.
Pat the cod dry with a paper towel. Sprinkle both sides with the salt and pepper.
Pile the spinach into a baking dish, roughly 20 x 30 cm.
Set the cod fillets on top of the spinach.
Spoon the lemon herb butter over each fillet and spread it out with the back of the spoon.
Bake for 12 to 15 minutes, until the fish turns white all the way through and flakes easily with a fork. Thicker fillets may need 2 to 3 more minutes.
Stir the wilted spinach through the buttery juices in the dish. Serve with a lemon wedge.
Chef's tip
Cutting? Use 1 tablespoon of butter for the whole dish and save about 50 calories per serving. Bulking? Serve it over 150 g of cooked rice or a handful of baby potatoes.