The Wheat Free Series: Tomato & Spinach Cod Loin

*This is what I make, I am not claiming to be an award winning chef, it is just easy but simple and healthier food. 

Ingredients 

• A stir in sauce of your choice, preferably a tomato flavoured sauce and barley free
• 1 Cod loin 
• Baby new potatoes
• Bag of Spinach
• 3 Beef Tomatoes 

PREP TIME- 10 minutes

COOK TIME- 35 minutes 

Step 1

Place a cod loin on an oiled tray of your choice, preferably one with closed in sides. For your oil use a spray sun flower oil this will reduce your calorie intake.
Most of these spray oils contain 2 calories per spray rather than 10 calories. After your cod loin is placed and sat comfortable pour over the sauce of your choice. You can either put this in the oven now for 20 minutes or put it in your fringe until your potatoes are ready to cook. 

Step 2

Chop some baby potatoes and in terms of portion control place them on the palm of your hand and this will equate to the correct portion for your body. 

Step 3

Slice your three tomatoes and these put in your sauce with your fish to bake alongside to enhance the tomato flavour. 

Step 4

Put your spinach in a saucepan of boiling water, this will give you some greenery and colour on your plate. This only takes minutes so again do not get distracted. By this I mean do not start stalking a girl of your choice on Instagram because burnt spinach is not satisfying. 

Step 5

Put the fish into the oven for 20-5 minutes depending on how you like your fish. Whilst your fish is baking, begin cooking your potatoes on the boil for 15 minutes. You can either leave your potatoes boiled or you bake them for another 10 minutes to make their crispy or fry them. If you’re short for time then go for the boiling and frying. 

Step 6

Take your fish from the oven, take the spinach and potatoes off the hob and dish up & enjoy as dinner.

Below is a rather quick snap I took when I last cooked the dish. I find it a tasty and healthy dish.