Name: Braised Cod with Spinach, Tomato and Olives
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 serving
Ingredients: One 8-ounce center cut cod fillet; Salt and black pepper; 1 1/2 cups clam juice or whitefish stock; 1/4 cup dry white wine; 2 tablespoons juice from a small can whole plum tomatoes; Splash dry sherry; 5 Kalamata olives, cut in half; 1 clove garlic, minced; 2 fresh basil leaves, chiffonade; 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling; 5 grape or cherry tomatoes, cut in half; 3 cups baby spinach, lightly sauteed (see Cook’s Note); Serving suggestions: jasmine rice or roasted potatoes

Directions

Preheat the oven to 425 degrees F.
In a baking dish, add the cod, then sprinkle with salt and pepper. Add the clam juice, wine, juice from the can of tomatoes, sherry, olives, garlic and half the basil. Drizzle the olive oil over the fish.
Bake until the fish is almost cooked through, 10 to 12 minutes. Add the tomatoes and continue to bake until the fish is cooked through but not falling apart.
Place the fish in a large flat bowl. Add the cooking liquid and arrange the spinach, tomatoes and olives around the fish. Drizzle with a little bit more olive oil and garnish with the rest of the fresh basil.
Serve with jasmine rice or roasted potatoes.

Cook’s Note

Saute the spinach in 1 tablespoon olive oil along with 1 minced clove garlic, a pinch of salt and pepper, a pinch of red pepper flakes and a splash of white wine until just wilted but still bright green.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Edgewood Café, Cranston, RI

Braised Cod with Spinach, Tomato and Olives

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