Roasted Cod with Wilted Spinach & Mushrooms
Servings: 4
Ingredients
Roasted Cod
- 4 fillets cod
- 2 tbsp olive oil
- salt and pepper to taste
Wilted Spinach & Mushrooms
- 2 tbsp olive oil
- 4 cup cremini mushrooms, sliced 1 small package
- 1 tbsp garlic, mined
- 8 cup spinach 1 small bag
- 1 pinch red chili flakes
Shallot Lemon Sauce
- 1 tbsp olive oil
- 1/2 cup shallot, thinly sliced
- 1 tbsp garlic, minced
- 1 tbsp butter
- 2 cup chicken broth
- 1 tbsp basil, dried
- tbsp tarragon, dried
- 1 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- Preheat oven to 450 degrees.
Shallot Lemon Sauce
- In a small sauce pan over medium high heat, sauté shallot and garlic in olive oil for about 2 minutes. Add butter and stir until melted. Add chicken broth, basil, tarragon and lemon. Keep warm until ready to serve.
Roasted Cod
- Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes. This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.
Wilted Spinach & Mushrooms
- Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach and red pepper flakes. Cook until spinach is wilted.
Plate Food
- Place spinach and mushroom mixture in a mound on plate. Place fillet on top and spoon over shallot lemon sauce.