I'm really quite fond of pretty much any white fish & spinach pairing. Here I've added some simple flavors of yellow onion, leek and scallion that compliment the aforementioned combination nicely. In this version rather inexpensive pollock is elevated to Next Level. Enjoy!
Ingredients:
- 18 oz fresh pollock bites - other white fish like cod cut bite size works, also.
- 1-2 tbsp lemon juice
- 1 lb baby spinach
- 1 medium onion - chopped
- 1 leek stalk - chopped
- 2 scallion stalks - chopped
- 6 tbsp olive oil
- 1+ tbsp tomato paste
- salt & pepper to taste
Preparation:
Drain excess liquid from pollock bites and season in a bowl with salt, pepper, a touch of olive oil and 1-2 tbsp lemon juice. pepper. Set aside and pre-heat oven to 375 F.
Heat 4 tbsp oil over medium heat in a Dutch oven that is oven safe at 375F. Once oil is hot, add the onion, scallion and leek and saute until onions just start to brown.
Add the tomato paste and blend… scraping the bottom to release aromas.
Lower the heat and add the spinach. Toss to blend and season with salt & pepper. Tossing occasionally, wilt the spinach down and continue cooking so some of the liquid evaporates. Turn off the heat.
Next add the pollock bites on top of the spinach blend and place cover on Dutch oven.
Place covered pot in oven for 8 minutes. After 8 min remove cover and drizzle a little more olive oil and salt. Bake uncovered for another 5-6 minutes until pollock is cooked through.
Serve with a tossed salad to keep the dish extremely diabetic friendly.
Blessed be… and happy cooking!