COD FILLETS WITH TOMATOES, ORANGE AND SPINACH

By joanmarie

Cooking cod in a simple sauce of canned tomatoes laced with orange zest, onion and garlic keeps it tender and intensifies flavors. The addition of baby spinach leaves, tossed in during the last few minutes of cooking, makes this a one-pot meal.

Ingredients

• 1 1 1 tablespoon extra-virgin olive oil
• 1/2 1/2 1/2 cup chopped onion
• 1 1 1 garlic clove, minced
• 2 2 2 teaspoons grated orange peel
• 1 1 can 1 (28-oz.) can diced tomatoes
• 1 1 1 tablespoon chopped fresh basil or tarragon
• 4 4 4 (6-oz.) skinless cod fillets
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon pepper
• 5 5 5 cups baby spinach (5 oz.)
• 2 2. to 5 2 to 3 to pepper; add to skillet, spooning tomatoes on top. Cover and cook 5 minutes or until fish is almost cooked through. Top with spinach; cover and cook 2 to 3 minutes or until spinach is wilted and cod just begins to flake.
• 4 4 4 servings
• 220 5 33 11.5 75 565 3 fat (1 g saturated fat), 33 g protein, 11.5 g carbohydrate, 75 mg cholesterol, 565 mg sodium, 3 g fiber

Details

Adapted from cooking club.com

Preparation

Step 1

1. Heat oil in large deep skillet over medium heat until hot. Add onion; cook 4 to 5 minutes or until tender, stirring occasionally. Add garlic and orange peel; cook 1 minute or until fragrant, stirring frequently. Add tomatoes and basil; bring to a boil over medium-high heat. Reduce heat to medium; boil gently 20 minutes or until slightly thickened, stirring occasionally.
2. Sprinkle cod with salt and pepper; add to skillet, spooning tomatoes on top. Cover and cook 5 minutes or until fish is almost cooked through. Top with spinach; cover and cook 2 to 3 minutes or until spinach is wilted and cod just begins to flake.

4 servings

PER SERVING: 220 calories, 5 g total fat (1 g saturated fat), 33 g protein, 11.5 g carbohydrate, 75 mg cholesterol, 565 mg sodium, 3 g fiber