Rosemary Conley operates and runs one of the excellent slimming golf equipment in the UK. She offers some of exceptional food regimen packages which may be followed both completely on-line or by means of attending weekly face-to-face conferences. One of the areas where Rosemary Conley affords guide to individuals following considered one of her diets is through supplying a huge wide variety of recipe thoughts. This article includes a overview of the sort of Rosemary Conley recipes – specifically the Rosemary Conley recipe for Spanish Roast Cod.

My rating for this recipe: four.5 stars out of a likely five

Would I cook this again? Yes

My precis of this recipe:

This is a without a doubt first-rate dish even though it is predicated fairly heavily at the smoked paprika for its character, so in case you do not like smoked paprika this dish isn’t always for you.
The recipe indicates the use of a touch of white wine to feature extra flavour to the sauce – I did this, and could advise it.
It may be very much like Rosemary Conley’s recipe for rolled plaice with tomatoes and basil – I assume that recipe is slightly higher, however this is probably simply non-public preference.
I served it with some boiled potatoes. I am now not positive that potatoes are the precise accompaniement – I may strive couscous next time.
Cost in keeping with serving: 2.01

Calories in keeping with serving: 158 (supply: Rosemary Conley)

Hassle issue: Low

Time taken to convert the elements right into a completed dish: around 25 mins

Method for this Rosemary Conley recipe.The recipe given by Rosemary Conley is enough for four servings.

Firstly, pre-warmth the oven to 200 stages centigrade.
Now, get a thick 450g piece of cod fillet, reduce into four servings and area in an oven-evidence dish.
Now, peel and finely chop 2 cloves of garlic and 1 spanish onion. Also peel, de-seed and chop 2 tomatoes, and de-seed and chop 1 red pepper.
Dry fry the onion and garlic in a non-stick pan for a few minutes until softened. Then add the pink pepper, tomatoes, 300ml tomato passata, 1 teaspoon of smoked paprika, and season with salt and pepper.
Pour the tomato aggregate over the pieces of cod and bake in the oven for 10-15 mins.

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