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Baked Cod with Spinach and Cherry Tomato Risotto
Baked Cod with Spinach and Cherry Tomato Risotto

Baked Cod with Spinach and Cherry Tomato Risotto
A comforting and nutritious dinner featuring baked cod with a creamy spinach and cherry tomato risotto.
Baked Cod with Spinach and Cherry Tomato Risotto
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 150
    g
     arborio rice
  • 100
    g
     spinach
  • 150
    g
     cherry tomatoes
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 40 minutes
Baked Cod with Spinach and Cherry Tomato Risotto
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the cod fillet with salt, pepper, and lemon juice. Place it on a baking tray and bake for 15-20 minutes until cooked through.
  3. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Add arborio rice to the pan and stir for a minute. Gradually add vegetable broth, stirring constantly until the rice is creamy and cooked.
  5. Stir in spinach and cherry tomatoes into the risotto until the spinach wilts.
  6. Mix in parmesan cheese and season with salt and pepper to taste.
  7. Serve the baked cod on top of the spinach and cherry tomato risotto.
Nutrition Per Serving 1183 g Per 100g
Energy 800 kcal 68 kcal
Protein 50 g 4.2 g
Fibre 5 g 0.4 g
Salt 2 g 0.2 g
Sugar 6 g 0.5 g
Carbohydrates 90 g 7.6 g
Fat 30 g 2.5 g
  • 200
    g
     cod fillet
  • 150
    g
     arborio rice
  • 100
    g
     spinach
  • 150
    g
     cherry tomatoes
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the cod fillet with salt, pepper, and lemon juice. Place it on a baking tray and bake for 15-20 minutes until cooked through.

In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add arborio rice to the pan and stir for a minute. Gradually add vegetable broth, stirring constantly until the rice is creamy and cooked.

Stir in spinach and cherry tomatoes into the risotto until the spinach wilts.

Mix in parmesan cheese and season with salt and pepper to taste.

Serve the baked cod on top of the spinach and cherry tomato risotto.

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