Nutritional Info

Nutrition Facts

Serving Size 1 (229g)

Calories 236
Calories from Fat 142 (60%)
Amount Per Serving %DIV
Total Fat 15.7g 24%
Saturated Fat 3.3g 17%
Monounsaturated Fat 10.6g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 115.6mg 5%
Potassium 507.4mg 11%
Total Carbohydrate 18.9g 6%
Dietary Fiber 4.3g 17%
Sugars 5.3g
Protein 5.7g 11%

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Recipe Description
This is a great healthy meal that only takes minutes to make. The wilted spinach and toasted pine nuts add visual and flavorful variety to the dish.
Prep time
15 min
Cook time
17 min
Ready In
32 min

Ingredients

Serves Tool

Serves To:USMetric
1   lemon wedges, to serve
1 Pinch(pn)  salt and pepper to taste
24 Ounce(oz)  cod fillets
1 Pound(lb)  baby spinach leaves, rinsed and shaken dry
3   garlic cloves, crushed
4 Tablespoon(T)  extra virgin olive oil
2 Ounce(oz)  pine nuts
2 Ounce(oz)  raisins

Preparation

Put the raisins for the Catalan spinach in a small bowl, cover with hot water, and set aside to soak for 15 minutes; drain well. Meanwhile, place pine nuts in a dry skillet over medium-high heat and dry-fry for 1-2 minutes, shaking frequently, until toasted and golden brown. Watch closely because they burn quickly. Heat oil in a large, lidded skillet over medium-high heat. Add garlic and cook for 2 minutes, or until golden, but not brown. Remove with a slotted spoon and discard. Add the spinach to the oil with only the rinsing water clinging to its leaves. Cover and cook for 4-5 minutes until wilted. Uncover, stir in the drained raisins and pine nuts and continue cooking until all liquid evaporates. Season to taste and keep warm. To cook the cod, brush fillets lightly with oil and sprinkle with salt and pepper. Place under a preheated hot broiler about 4 inches from the heat and broil for 8-10 minutes until the flesh is opaque and flakes easily. Divide the spinach between 4 plates and place cod fillets on top. Serve with lemon wedges.

Additional notes

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Cod with Spinach
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