Feast your eyes People! One of my favorite parts of this healthy dinner is the gorgeous mix of colors. The creamy white of the cod fish, the deep green of the wholesome spinach and the succulent red of the roasted red pepper sauce that finishes this dish. I have to confess (Truth time, AGAIN!), this is the first time that I put these three dishes from my cooking arsenal together. I really wanted to bring all these easy weeknight go-to’s to you. So when I decided to make my delicious Parmesan Crusted Cod, I just knew I had to give you something yummy to pair it with and my easy Spinach Saute (I swear I could eat this alone as a meal!) and quick Roasted Red Repper puree are perfect! Enjoy!
2 lbs cod fillets, cut into 4-5 inch pieces
1/2 cup milk
1/2 cup flour or gluten free flour
Salt and pepper
1 1/2 cup grated Parmesan or Romano cheese
6 Tbsp extra virgin olive oil, divided
1/2 medium yellow or vidalia onion, diced
16oz fresh spinach leaves (I use 2-8oz bags of the pre washed for ease.)
1 14oz can of cannelloni beans, rinsed and drained
1 Tbsp white balsamic vinegar
2 roasted red peppers (you can use the canned version)
1 Tbsp garlic paste (not minced garlic)
Rinse cod fillets and pat dry with a paper towel. Season lightly with salt and pepper. Wish the milk and egg in a medium mixing bowl. In another medium mixing bowl or pie plate, combine the Parmesan cheese and flour. Gently submerse each cod fillet into the egg mixture, then coat with Parmesan cheese mixture on both sides and place on a clean platter.
In large, non-stick skillet, heat 3 Tbsp olive oil to med-high heat. (You’ll know it’s ready for the fish, when you sprinkle a few drops of water into pan and it sizzles and “rolls around” a little.) Carefully place fish fillets into skillet, leaving a little room between each piece. (You can use two skillets or make this in two batches, but you need this space for that beautiful golden color to develop.)
Cook for 4-5 minutes or until when you lift gently with a spatula, you see a light golden color on the side. Flip gently and cook for another 4-5 minutes or until internal temperature is 145 degrees (or if you’re lazy like me, you can use the fork test – if you stick a fork into the center and it flakes easily, it’s done. Yeah, I know I’m “sacrificing” a piece, but let’s be real…I’ll probably be the one to eat that piece anyway.)
While the fish is cooking, heat a large skillet (or stock pan if you’re short on skillets) to medium heat. Add 2 Tbsp olive oil and onion and cook for about 5 minutes, stirring occasionally. When onions start to look translucent (shiny, like you can start to see through them) stir in the spinach, turning with tongs as the leaves cook down. After a few minutes, when the mound of spinach has shrunk to half it’s original size, stir in the cannelloni beans and season generously with salt and pepper. Cook that for about 2 minutes so the beans warm up. Drizzle the white balsamic vinegar over the spinach and give a quick toss with tongs to incorporate the vinegar into the spinach mixture. Remove from heat and cover to keep warm.
Remove skin and seeds from the roasted peppers. In a food processor or using a emulsifier hand blender, puree the peppers and the garlic paste. Season lightly with salt and pepper and heat this sauce in a small pan until just boiling. You’re ready to rock now!
Plate fish over the spinach & bean saute and dress with the roasted red pepper puree and serve immediately.
#glutenfree #codfish #weeknightdinners #healthydinners #spinach #roastedredpeppers