COD FILLET AND BABY SPINACH WITH BALSAMIC

COD FILLET AND BABY SPINACH WITH BALSAMIC image

Yield 4 servings

Number Of Ingredients 7

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Cod - 1 lb (3/4-1'' thick), fresh or frozen
4 cups baby spinach leaves
1 medium onion, cut into thin wedges
1 tbs olive oil
1 medium red or yellow pepper, cut into thin strips
2 tbs balsamic vinegar
1 tbs honey

Steps:

1. Thaw fish, if frozen. rinse and pat dry with paper towels. 2. Cut fish into 4 serving-size pieces. Set aside 3. In large skillet, cook onion in 1 tbs of oil over medium heat for 5-6 minutes. 4. Add sweet pepper, cook and stir 1 minute. Remove from heat. 5. Stir onion mixture into spinach, transfer to a serving platter and set aside 6. Sprinkle fish fillet with 1/4 tsp salt and 1/8 tsp black pepper. 7. In same large skillet heat the remaining 2 tbs oil over Med-Hi heat 8. Add fish and cook 4 mins. Turn fish and reduce heat to medium. Cook 3 minutes more or until fish flakes easily when tested with a fork. 9. Place fish fillets on top of wilted spinach. Cook to keep warm. 10. In small bowl, stir together the balsamic vinegar and honey. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon balsamic vinaigrette over fish and spinach.