Cod is a nice, flakey whitefish. In this recipe, it's seared to perfection and topped with flavorful bursts of cherry tomatoes and cooked spinach.
Recipe type: Seafood Suppers
Serves: 2 fillets
Ingredients
2 (6-oz.)cod fillets
1[1/2] tsp.salt
1 tsp. ground black pepper
4 TB. extra-virgin olive oil
1 TB.unsalted butter
1 cupcherry tomatoes
1 TB.garlic, minced
2 cups fresh spinach
3 TB.capers, drained
2 TB. fresh Italian parsley, finely chopped
2 TB. fresh lemon juice
Instructions
Season both sides of cod fillets with 1 teaspoon salt and [1/2] teaspoon black pepper.
In a large, nonstick skillet over medium heat, heat 2 tablespoons extra-virgin olive oil and unsalted butter. When butter is melted, add cod, and cook for 5 minutes per side. Remove to a serving plate.
Add remaining 2 tablespoons extra-virgin olive oil, cherry tomatoes, and garlic. Cook for 2 minutes.
Add spinach, and cook for 3 minutes.
Add remaining [1/2] teaspoon salt, remaining [1/2] teaspoon black pepper, capers, Italian parsley, and lemon juice, and cook for 2 minutes.
Spoon spinach mixture over cod fillets, and serve warm.
Notes
Tasty Tip Capers have a nice, briny flavor, but if you don't have or like capers, you can replace them with green olives. Either ingredient adds a bit of a pungent flavor to the gentle fish flavor.