Serves 4
180 cal · 35 min
Pan-Seared Cod with Tomato and Spinach
Recipe GLPR77cb8922fa379a
Tender cod fillets are seared until golden, then nestled into a rich tomato sauce infused with garlic and onion. Topped with wilted spinach and briny Kalamata olives, this one-pan dinner is both light and deeply satisfying. Ready in under 35 minutes.
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Ingredients
1 tablespoon Vegetable oil
1 pound Skinless cod fillets
1 Yellow onion, peeled and chopped
2 cloves Garlic cloves, peeled and minced
2 cups Low-sodium canned diced tomatoes
½ cup Water
2 cups Frozen spinach, coarsely chopped
¼ cup Kalamata olives, pitted and coarsely chopped
Directions
Heat a large skillet over high heat until very hot, about 2 minutes.
Add 1½ teaspoons of vegetable oil and swirl to coat the skillet evenly.
Carefully place the cod fillets into the hot skillet in a single layer and let them cook undisturbed for about 5 minutes, until the undersides develop a deep golden-brown crust.
Flip the fillets gently and cook the second side for another 5 minutes until golden brown and the internal temperature reaches 145°F. Transfer the cooked fish to a clean plate and cover loosely with foil.
Reduce the heat under the skillet to medium and add the remaining 1½ teaspoons vegetable oil, chopped onion, and minced garlic.
Sauté the onion and garlic for about 7 minutes, stirring occasionally, until the onion becomes soft and translucent.
Pour in the canned diced tomatoes with their juices and the water, stirring well to combine.
Simmer the sauce, uncovered, for about 10 minutes, stirring occasionally, until it thickens noticeably and the bright red color deepens to a rusty orange.
Return the seared cod fillets to the skillet, nestling them gently into the tomato sauce.
Distribute the frozen spinach evenly over the fish and sauce, then sprinkle the chopped Kalamata olives on top.
Cover the skillet with a lid and reduce the heat to low.
Cook covered for about 2 minutes until the spinach is completely wilted and heated through.
Serve immediately, dividing the cod, tomato sauce, spinach, and olives among four bowls or plates.
