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Sicilian Cod with Spinach

Quick and super healthy, this snappy dish certainly doesn’t lack in flavor! A triple whammy of nutrition, the cod is topped with wilted spinach and a zippy, oregano-scented tomato sauce that is studded with olives and, per our addition (because we adore them), a few tablespoons of capers. Add a steamed veg or a green salad if you wish, and there you have it — a completely guilt-free taste of Italy on a plate!

Sicilian Cod with Spinach

a little olive oil, for cooking and drizzling
3 red onions, finely chopped
4 garlic cloves, finely chopped
2 x 14 oz. chopped canned tomatoes
6 tbs. chopped olives (we use Kalamata)
6 oregano sprigs, leaves torn
4 medium cod fillets
juice of 2 lemons
1 lb. baby spinach

Heat a little olive oil in a skillet, tip in the onions and garlic, and cook until softened, 5-7 minutes. Add the tomatoes, olives, oregano, and seasonings. Simmer for 10-15 minutes until the sauce has thickened.

Heat the oven to 400°F. Place the cod in a baking dish and squeeze over half the lemon juice. Season, then bake for 15-20 minutes until cooked through and flakey.

Tip the spinach into a large colander and bring a kettle of water to a boil. Slowly pour the water over the spinach until wilted, then squeeze out the excess water. To serve, place some spinach on top of the cod and spoon over the sauce. Squeeze the remaining lemon over and drizzle with olive oil.

One Comment Post a comment
  1. Jinny #

    Lovely recipe! Very easy and quick to prepare. Delicious!

    May 25, 2014

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