nduja topped baked cod

5-2 Diet Nduja Topped Baked Cod

Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author Fiona Maclean


  • 1/2 Medium Onion Finely diced
  • 1 Small Carrot Finely diced
  • 2 cloves Garlic Finely diced
  • 2 Medium Vine Tomatoes Skinned and de-seeded and roughly chopped
  • 15 g Nduja Sausage If this isn't available, you could use dried chili flakes and a teaspoon of olive oil.
  • 5 shots 1-cal oil
  • 150 g Cod
  • 1 stick Celery Finely diced
  • 1/2 can Cannelli Beans
  • 1/2 Lemon
  • 1 handful Parsley Finely chopped
  • 1 teaspoon Olive oil


  1. Pre-heat the oven to 170c
  2. Sweat the onion, garlic, carrot and celery for 8-10 minutes over a low heat till soft
  3. Stir in the tomato and nduja and continue to cook till the nduja is melted and the tomato is softened. Season with salt and pepper to taste
  4. Place the cod on a large piece of foil and top with the nduja mixture
  5. Make a foil parcel and place in the oven for 15 minutes
  6. Serve with cannelli beans, warmed through with the juice of half a lemon and a teaspoon of olive oil and garnished with fresh parsley