Ingredients
- 2 Tablespoons 2 Tablespoons olive, canola, peanut or grapeseed oil, divided
- 2 teaspoons 2 teaspoons chopped garlic
- 2 oz. 2 oz. pancetta or 1/4 cup crumbled bacon
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1/2 1/2 to 1 teaspoon lemon pepper blend
- 1/4 cup 1/4 cup water
- 2 packages 2 packages (6 to 7 oz. each) fresh baby spinach
- 2 Tablespoons 2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained
Servings:
Units:
Instructions
- Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove
- pancetta from pan; hold aside.
- Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining
- oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish
- from sticking.
- Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just
- until fish is opaque throughout. Remove fillets to platter; keep warm.
- Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.
- To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon
- olives.,
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