Name: Baked Garlic Cod on a bed of Wilted Pesto Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 sheet parchment paper; 8 cloves garlic, halved and lightly crushed; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) white wine; 2 tablespoons (30 ml) chopped parsley; 2 teaspoons (10 ml) white wine vinegar; 1 1/2 lb (675 g) cod fillets; Salt and pepper; 1 tablespoon (15 ml) olive oil; 2 tablespoons (30 ml) pesto; 16 cups (4 litres) baby spinach

Ingredients

Cod

1 sheet parchment paper
8 cloves garlic, halved and lightly crushed
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) white wine
2 tablespoons (30 ml) chopped parsley
2 teaspoons (10 ml) white wine vinegar
1 1/2 lb (675 g) cod fillets
Salt and pepper

Wilted Pesto Spinach

1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) pesto
16 cups (4 litres) baby spinach

Preparation

With the rack in the middle position, preheat the oven to 120 °C (250 °F).

Cod

Crumple the sheet of parchment paper and run under water to thoroughly moisten and soften it (see note). Set aside.
In a large ovenproof skillet, brown the garlic in the oil. Let cool slightly. Add the wine, parsley, and vinegar and stir to combine. Place the cod fillets in the skillet and baste with the pan juices. Season with salt and pepper.
Cover the fish with the parchment paper. Bake at 120 °C (250 °F) for about 12 minutes or until the fish is just cooked. Let rest for about 5 minutes.

Wilted spinach

In a large skillet or wok, heat the oil with the pesto. Add the spinach and cook, stirring, until wilted. Season with salt and pepper.
Serve the cod with the garlic and a little cooking liquid. Serve with the wilted spinach and a piece of whole-wheat baguette.

Note from Ricardo

Moistened parchment paper placed on the fillets during baking allows the fish to be steamed.

Baked Garlic Cod on a bed of Wilted Pesto Spinach

Categories

Ingredients

Cod

Wilted Pesto Spinach

Preparation

Cod

Wilted spinach

Note from Ricardo

Personal Note