Baked Cod with Garlicky Spinach and Chick Peas

Baked Cod with Garlicky Spinach and Chick Peas [ serves two ]

2 cod loins, about 175g each

pinch dried chilli flakes

grated zest and juice of 1 lemon

2 tbsp. chilli oil

1med onion, sliced thinly

1 large clove garlic, finely chopped

400g can of good quality chick peas

250g spinach, washed

Preheat oven to 180C fan. Pat the cod dry, then place them, skin side [if any ] down in a shallow, non-stick roasting tin. Season and sprinkle over the chilli flakes and the lemon zest. Drizzle over half of the oil and bake for 20 mins, until the fish is opaque and cooked through. Meanwhile, heat the remaining oil in a deep non-stick pan or wok and cook the onion for 6-8 mins, stirring often until golden. Add the garlic and cook for a further minute. Tip in the chick peas and warm through for about 2 mins. Add the spinach and cook, stirring occasionaly, for two mins, until wilted. Season and serve with the cod. Serve with buttered baby new potatoes.