Roast cod with sweet and smoky red pepper stew
3 years agoNutrition
3 years agoNutrition
A smoky paprika and tomato stew, topped with roasted cod, toasted almonds and parsley, and served with a green bean, almond and olive salad.
Cook time: 30 minutes
1 red onion
1 vegetable stock cube
20g flaked almonds
2 tbsp oil
320g green beans
3 romano red peppers
400g chopped tomatoes
4 garlic cloves
4 tsp smoked paprika
500g diced cod fillet
60g pitted black olives
Medium handful of flat-leaf parsley
Medium handful of fresh rosemary
1. Preheat the oven to 220°C / gas mark 7, and boil a kettle. Dissolve the vegetable stock cube in a jug with 250ml boiling water.
2. Peel and slice the red onion and grate the garlic. Heat a large frying pan with 1 tbsp oil on a medium heat and gently fry the onion for 5 mins until golden. Meanwhile, slice the romano peppers into bite-sized pieces and finely chop the rosemary leaves (remove the stalks). Add the peppers, garlic and rosemary to the pan and cook for a further 5 mins until the peppers have softened.
3. Add the smoked paprika and stir to combine, then add the chopped tomatoes and vegetable stock and allow to simmer for 15 mins.
4. Place the cod on a tray lined with parchment paper, drizzle with 1 tbsp oil and season with sea salt and black pepper. Bake in the oven for 8-10 mins. Place the flaked almonds on another baking tray and toast in the oven until golden in colour. (This will only take a few mins so watch carefully.)
5. Meanwhile, trim the green beans and thinly slice the olives. Roughly chop the parsley leaves. Fill a large saucepan with lightly salted boiling water. Place the green beans in the pan and cook for 3-4 mins. Drain and place them back in the pan along with the sliced olives and season with sea salt and black pepper to taste.
6. To serve, spoon the sweet pepper stew onto four warm plates and place the cod pieces on top. Sprinkle the flaked almonds and parsley over the plates and serve with green beans on the side.
335 calories • 19g carbs • 13g fat • 33g protein
Allergens: Celery, Fish, Nuts
Recipe courtesy of Mindful Chef
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