Herb garlic baked cod with romesco sauce spinach

Ingredients

• 2 x 140g skinless cod loin or pollock fillets
• 1 tbsp rapeseed oil, plus 2 tsp
• 1 tsp fresh thyme leaves
• 1 large garlic clove, finely grated
• ½ lemon, zested and juiced
• 1 large red pepper, sliced
• 2 leeks, well washed and thinly sliced
• 2 tbsp flaked almonds
• 1 tbsp tomato purée
• ¼ tsp vegetable bouillon powder
• 1 tsp apple cider vinegar
• 100g baby spinach, wilted in a pan or the microwave

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