Serves
2 People
Prep time
5 Minutes
Cook time
20 Minutes
Dietary info
Dairy free
Ingredients
1 Jar of Bay’s Kitchen Mild Korma Stir-in Sauce
2 Cod fillets
200g Spinach leaves baby
30g Toasted coconut flakes
25g Toasted almond flakes
15g Coriander
2 Cod fillets
200g Spinach leaves baby
30g Toasted coconut flakes
25g Toasted almond flakes
15g Coriander
To serve
Basmati rice or gluten free Indian bread (or pittas / flatbread or similar)
Nutrition (per serve)
Kcal – 473
Fat – 32g
of which saturates – 18g
Carbohydrates – 14g
of which sugars – 7.5g
Fibre – 4.9g
Protein – 30g
Salt – 2.2g
Fat – 32g
of which saturates – 18g
Carbohydrates – 14g
of which sugars – 7.5g
Fibre – 4.9g
Protein – 30g
Salt – 2.2g
Method
- Marinate cod in Bay’s Kitchen Mild Korma Stir-in Sauce overnight.
- Add a pinch of sea salt flakes and bake in the oven at 180°C / 160°C fan for 18-20 minutes (until fish is opaque and flakes easily with a fork).
- Take out of the oven and sprinkle over spinach leaves.
- Add chopped coriander, toasted almond and coconut flakes to serve.
- Serve with rice or gluten free Indian bread (or pittas / flatbread or similar).
This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.
Copyright Bay’s Kitchen. Please do not reprint without permission.
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