Ingredients: |
Ingredients: 4 cod fillets, about 6 oz. each
olive oil salt and pepper
lemon wedges, to serve
CATALAN SPINACH
generous 1/3 cup raisins or cranraisins
3/4 cup pine nuts
4 tbsp. extra virgin olive oil
3 garlic cloves, crushed
1 lb. 2 oz. baby spinach leaves, rinsed and shaken dry
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Directions: |
Directions:To make the Catalan Spinach, put the raisins in a small bowl, cover with hot water, and set aside to soak for 15 minutes. Drain well.
Meanwhile, put the pine nuts in a skillet over medium-high heat and dry-fry, shaking the pan frequently, for 1-2 minutes until toasted and golden brown ---watch closely because they burn quickly.
Heat the extra virgin oil in a large skillet with a tight-fitting lid over medium -high heat, add the garlic, and cook, stirring, for 2 minutes, or until golden but not browned. Remove with a slotted spoon and discard.
Add the spinach to the oil with only the water that clings to the leaves. Cover and cook for 4-5 minutes until wilted. Uncover, stir in the raisins and pine nuts, and continue cooking until all the liquid evaporates. Season to taste and keep warm.
Brush the cod fillets lightly with olive oil and sprinkle salt and pepper to taste. Put under preheated hot broiler about 4 inches from the heat and broil 8-10 minutes until the flesh is opaque and flaky.
Divide the spinach onto 4 plates and arrange the cod on top. Serve with lemon wedges for squeezing over. |
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