Best Lemon Dill Cod With Mustard Sauce And Garlic Wilted Spinach Recipes

SIMPLE COD WITH SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Season the cod with ground black pepper {or seasoning of your choice} and place it in the skillet. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. Remove from pan and set aside.
• Clean out the skillet and add olive oil. When oil is heated, add the garlic. Cook for one minute, stirring to keep it from burning.
• Add a handful of spinach and toss to combine. Saute and stir until spinach is wilted.
• Add another handful of spinach, wilt, and continue until all of the spinach is wilted. Squeeze one wedge of lemon over the spinach and toss to combine. Season to taste with sea salt and pepper.
• Divide the spinach between two plates, using a slotted spoon to drain off excess moisture. Top with the cod and season with black pepper and lemon strips and serve.

LEMON DILL COD

Steps:

• Combine all ingredients except cod in a large resealable plastic bag and mix. Add cod. Seal and marinate in refrigerator for 20 minutes. Remove fish from bag: discard marinade. Place fish on a broiler pan or grill pan coated with cooking spray. Broil or grill for 4 minutes on each side or until fish flakes easily when tested with a fork.

LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH

Steps:

• For the cod: Preheat oven to 400.
• Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
• For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
• Turn off heat and put a lid on the pot. Set aside for 3 minutes.
• Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
• MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.