How to make Baked Cod with Goats Cheese and Thyme – Easy Gourmet Recipe

 

Baked cod with spinach topped with tomatoes in dish

 

 

Make a quick and easy, gluten-free, low-calorie lunch. The lean white fish is also a good source of protein and spinach contains vitamin K for bone health

 

This recipe requires 10 minutes preparation time, 12 minutes cooking time, and serves 2

 

Ingredients:

 

  • 25g soft goat cheese
  • 1 teaspoon rapeseed oil
  • 1 garlic clove, grated
  • 200g spinach
  • 2 x 125g skinless cod fillets
  • 2 tomatoes, each sliced into 3
  • a few thyme leaves, to serve

 

 

Directions:

 

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat cheese and arrange the tomatoes on top.

 

  • Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

 

 

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The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

 

Ingredients:

 

  • 120g soft goats cheese
  • 70g parmesan or vegetarian alternative, finely grated
  • 200g watercress
  • 1 small bunch of basil
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g risotto rice
  • 150ml white wine
  • 4 litres hot vegetable or chicken stock
  • ½ lemon, zested
  • 50g hazelnuts, toasted and chopped

 

 

Directions:

 

 

  • Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.

 

 

  • Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.

 

 

  • Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.

 

 

  • Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

 

 

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