Heat the oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp oil with the thyme and garlic, spoon over the fish, then sprinkle over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
Our original recipe used rapeseed oil. If you already have it in the cupboard then it’s fine to use, but we’ve swapped it for olive oil here so that you don’t have to buy something not already being used in the other recipes across the week.
Herb & garlic baked cod with romesco sauce & spinach | Keto meal plan
