Ingredients

The following ingredients have 4 Servings
  • 4 skinless boneless cod fillets (approx 750g total)
  • 30 g reduced fat cream cheese
  • 100 ml low fat double cream alternative
  • 1 medium leek (trimmed and thinly sliced)
  • 50 g baby spinach (roughly chopped)
  • 6 cherry tomatoes (halved)
  • 1 tsp garlic granules
  • juice of half a lemon
  • low calorie cooking spray
  • salt and pepper (to taste)

Instruction

  • Pre-heat the oven to 180ºC.
  • Spray a saucepan with low calorie cooking spray and set the pan on a medium heat. Add the leeks and cook for 3 minutes until they start to soften.
  • Add the cream cheese, double cream alternative, garlic granules, lemon juice and season with salt and pepper.
  • Take off the heat and add the spinach, stirring the mixture and allowing the spinach to wilt.
  • Take your ovenproof dish and add the cod fillets. Season with a little salt and pepper.
  • Pour in the creamy spinach sauce and spread evenly over the top of the cod fillets.
  • Place the tomato halves over the creamy cod and pop in the oven for 15 minutes.
  • The cod should be flaky and leeks cooked through. Serve with steamed vegetables or your choice of accompaniment.