Spanish Paprika Cod & Potatoes

Ingredients for 3 servings

• 600 g cod loin
• 750 g baby potatoes
• 2 x 400 g cans, drained butter beans
• 400 g cherry tomatoes
• 300 g spinach
• 2 tsp smoked paprika
• 4 cloves garlic
• 2 lemon

Instructions

1. Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
2. Prepare the potatoes according to the packet instructions.
3. Season the cod and cook gently until opaque and flaky.
4. Soften the garlic and vegetables in the same pan. Add Smoky tomato broth and simmer until the vegetables are tender.
5. Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.

Cool promptly, divide into 3 labelled portions and refrigerate for up to 2 days. Reheat until steaming hot.