Roasted Cod with Spinach and Mushrooms
Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with a easy to make lemon shallot sauce.
Servings: 4
Ingredients
Roasted Cod
- 4 fillets cod
- 2 tbsp olive oil
- salt and pepper to taste
Spinach & Mushrooms
- 2 tbsp olive oil
- 4 cup cremini mushrooms, sliced 1 small package
- 1 tbsp garlic, mined
- 6 cups Supergreens salad blend spinach, arugula and green swiss chard
- 1 pinch red chili flakes
Shallot Lemon Sauce
- 1/4 cup butter
- 1/8 cup flour
- 1/2 cup shallot, thinly sliced
- 1 tsp garlic, minced
- 2 cup chicken broth
- 1 large lemon, juiced
- 1 tbsp basil
- 1 tbsp tarragon
- 1 pinch salt
Instructions
- Preheat oven to 450 degrees.
Shallot Lemon Sauce
- In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. 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 (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake. Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.
Spinach and Mushrooms
- Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.