I'm really quite fond of cod & spinach pairings. Here I've added some simple flavors of yellow onion, leek and scallion that compliment the aforementioned combination nicely. Enjoy!
Ingredients:
- ~1 lb fresh cod filets
- 1 lb baby spinach – coarse stems removed
- 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:
Pat cod filets dry and season both sides with salt &
pepper. Set aside. 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 (thoroughly cleaned) 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.
Transfer the mix to an oven safe skillet that has a tight fitting lid. Spread the mix out evenly an then add the cod filets (upside down) on top of the spinach blend. Drizzle each filet with a little olive oil and place cover on skillet. Place covered pan in oven for 10 minutes. After 10 min remove cover, flip the filets and drizzle a little more olive oil and salt. Bake uncovered for another 5-6 minutes until cod is cooked through.
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Serve with a tossed salad to keep the dish extremely
diabetic friendly.
Blessed be… and happy cooking!