One of my favorite seafood is cod fillets. And one of my favored veggies is spinach (I’m like Popeye, I love the stuff). And whenever I get the chance I like to combine the two. It’s a delicious and healthy combo. So here’s my latest creation in that regard. And it has a Asian spin to it since among the ingredients there is soy sauce and ginger. It’s an easy enough recipe: first you whisk up the vinaigrette, then you cook the spinach, roast the fish, and finally serve the mix with the vinaigrette spooned around the spinach. The mild, sweet flavor of the cod is a perfect match for the spinach and dressing.
SAUTÉED COD WITH SPINACH
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon fresh grated ginger
1 teaspoon plus 1 small shallot, finely minced
3 tablespoons olive oil
3 bunches spinach, washed and dried
3 cloves garlic, peeled and minced
1 tablespoon butter
Salt to taste
4 (6-ounce) cod fillets, about 1 1/2-inch thick, rinsed and pat dried with paper towels
Freshly ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine olive oil, lime juice, soy sauce, ginger, and 1 teaspoon minced shallot. Whisk to combine, and set aside.
3. Heat 1 tablespoon olive oil in a large skillet or fry-pan over high heat. Add spinach, tossing until wilted, about 2 minutes. Add garlic, rest of minced shallot and butter. Sauté until soften, about 2-3 minutes. Once spinach is tender (about 5 minutes total) season with salt. Set aside and keep warm.
4. Set a large ovenproof pan over medium heat (I prefer cast-iron for this part). Meanwhile, season cod fillets lightly with salt and pepper. Pour remaining olive oil into the pan, and once oil begins to shimmer, lay fillets, flat-side down, into the hot pan. Once a thick golden crust forms on the underside of the cod (about 5 minutes), transfer pan to the oven and roast until fish turns white all the way through (about 4 minutes).
5. Remove pan from oven. Securing the top of each fillet with your hand or a fork, and the bottom with a spatula, gently flip the fillets. Return pan to the oven and roast 1 minute more.
6. Divide spinach among four plates, and top with spinach and fillets. Whisk vinaigrette once more and spoon it around spinach. Or, if desired, you can place fillets on a large serving bowl (or leave it in the pan), top with spinach and pour vinaigrette over and around it. Its your call whether to serve individually or in separate plates.
Yield: 4 servings.