Every time we eat this my wife says that it doesn’t need the cod to be a complete meal. That’s true, but the cod is delicious as well as being a great source of protein. Bearing her comment in mind, if you don’t fancy the fish you can easily just make the sauce with spinach and chick peas. It is very filling indeed.
RECIPE – feeds 2
2 tbsp olive oil
3 small red onions, finely chopped
3 fat garlic cloves, peeled and crushed
1 tbsp chilli bean sauce
1 tsp fish sauce
3 sun dried tomatoes, chopped
15 black olives, chopped
1 tin chopped tomatoes
1 tsp dried oregano
1 tin of chick peas, drained
300g baby leaf spinach
2 cod loins or fillets
juice of a lemon
lemon wedges to garnish
rocket leaves to serve
First make the sauce: heat the oil and gently fry the onions and garlic for five minutes until softened but not coloured. Add the dried oregano and stir thoroughly, then add the chilli bean sauce, sun dried tomatoes, olives, tinned tomatoes and fish sauce. Bring to the boil then turn down to a simmer and let it gently bubble away until it is nice and thick. This will take 15 minutes or so.
Meanwhile, heat the oven to 200C/ 180C fan/ gas 6.
Add the chickpeas to the sauce and continue to simmer. Meanwhile, cut a large piece of baking parchment and lay the fish in it. Season the fish with salt and pepper and drizzle with the lemon juice. Fold the sides of the parchment into the middle and fold in on themselves to make a seal, then bring the ends in and fold them. You should now have a sealed parcel of parchment. Bake in the centre of the oven for approximately ten minutes until the fish is just cooked and flakes easily.
While the fish is baking, add the spinach to the sauce and stir it through, it will wilt down.
Put a good handful of rocket into each of two bowls, and spoon the sauce on top of the rocket. Lay the cooked fish on top of the sauce and garnish with a couple of lemon wedges each.
You could add a simple green side salad if you wish, but really this stands as a perfect dish all by itself.